12 flour tortillas
3 c. diced chicken
1 lg. onion, chopped
1 (8 oz.) sour cream
1 (10 oz.) can cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. cumin
1/2 c. melted butter
2 (4 oz.) cans chopped green chilies
2 c. milk
1 (8 oz.) shredded Monterey Jack cheese

Preheat oven to 350 degrees. Saute onion, chicken and 4 oz. chilies in butter. Season with garlic, salt and cumin. Spoon chicken mixture into flour tortillas, roll tacos. Combine soup, milk, 4 oz. chilies and sour cream. Pour over tacos. Bake 30 minutes. Top with grated cheese, return to oven long enough for cheese to melt. Bake in a 9 x 13 inch pan.