Preheat oven to 400°
Sauté 4 boneless, skinless chicken breast in skillet with just enough oil to coat bottom of skillet, sprinkle chicken with minced garlic, seasoned salt & pepper . Cook through on both sides until no longer pink. Drain, chop and set aside.
Mix together:
1- 28 oz. can Green Enchilada Sauce
1- 10.5 oz. can Cream of Chicken soup
1 tablespoon Cumin
Reserve half of sauce mix, mix other half with:
Reserved chopped chicken
1 Chopped Onion
1- 4 oz. can Diced Green Chilies
Spoon mixture into 8 - 10 burrito size Flour Tortillas
Roll tortillas up & place into spray coated baking dish. Pour remaining sauce mixture over top of enchiladas, top with: Approx. ½ lb. each, shredded Cheddar & Mozzarella cheese. Cover dish with foil (preferably non-stick foil). Bake for about 20-25 min., remove foil & bake an additional 5-10 min. until cheese is melted & just starts to brown.
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