Sour Cream Chicken Enchiladas

• 4 or 5 boneless, skinless chicken breasts
• 1 can Cream of Chicken Soup
  
• 4 medium cans diced chili's
• 1 15oz Sour Cream
• 1 large block Pepper Jack Cheese
• 2 Cups Fiesta Blend Shredded Cheese
• 10 flour tortillas
• 1 Tbsp. Cumin Seasoning
• 1 small yellow onion (optional)
• 1/2 cup skim milk
• 1 Tbsp Garlic Salt (to boil chicken in)

Preheat oven to 350. Boil chicken breasts in water and garlic salt. Shred or cube cooked chicken and sprinkle with Cummin seasoning. In a medium sauce pan, mix chili's, cream of chicken soup & sour cream. Gradually add milk to thin the mixture. Simmer on low heat. Layer each tortilla with 1 tbsp. of the soup mixture, shredded pepper jack cheese and chicken. Roll and place in single file rows in a 13 x 9 inch baking dish. Use the remaining soup mixture to cover the tops of the tortillas. Top with shredded fiesta blend cheese and bake covered for 35 min. Remove from heat and cool 5 min. before serving.