6 flour tortillas
1 lb. ground meat, browned and drained
2 tsp. chili powder (original recipe called for 3 tbsp. chili powder which was too hot for our family)
Little garlic salt
3 cans cream of chicken soup
1 tsp. cumin
1 1/2 cans water
1 tsp. sage
Chopped tomato, lettuce, onion
Grated cheddar cheese

For sauce, combine soup, cumin, water and sage. Mix well and simmer 30 to 60 minutes. Pour 1/2 sauce into meat. Fill with chopped tomato, lettuce, onion and grated cheddar cheese. Roll and place in 9 x 13 inch pan or on plates. Pour rest of sauce over and sprinkle with cheese. Bake 350 degrees 15 to 20 minutes or microwave to melt cheese.