6 medium boneless, skinless chicken thighs
1 (10 count) pkg medium sized flour tortillas
2 (14 oz) cans cream of chicken soup
1 (14 oz) can cream of mushroom soup
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp onion powder or dried flakes
1/4 tsp oregano
1/2 cup sour cream
1-2 cups grated cheese of your choice
Boil chicken in large pot about 45 minutes or until cooked through. Remove chicken from pot to cutting board and dice or shred, then place in a bowl. Keep remaining liquid but take pot off stove so it can begin to cool while you cut the chicken.
Mix soups, sour cream, and spices in a large bowl. Stir in broth from pot until mixture is the consistency of creamy gravy. Add a small amount of soup mix to chicken and stir to coat. Add more broth to soup mix until it is like creamy soup.
Pre-heat oven to 350° F.
Pour enough into a 9"x13" to coat the bottom thoroughly. Fill tortillas with meat, roll them up, and place them side-by-side in pan. Top with the rest of the soup mixure, then with the cheese. Cover with foil and bake for 40 minutes.
A variety of items can be added to the meat before tortillas are filled: sliced olives, chopped peppers, cilantro, Tobasco sauce, extra cheese, etc.
Great topping ideas: salsa, sour cream, avacado, diced tomato, shredded lettuce, extra cheese, etc.