Sloppy Chicken Enchilades, Version II

I got this recipe from Jill's recipe blog: Simple Daily Recipes Blog

She came up with the recipe when she was short for time and could only use what she had on hand. I used it last Thursday when I was in the same situation. Because I could only use what I had on hand, mine is different from hers, but based on the same principle. :o) To try her recipe, go to her blog. Here is my version of Jill's recipe.
Ingredients

2 cans of canned chicken breasts (the size that you can get 5 to a pack at Sam's)
1 tsp. of onion powder, or to taste
1 can of 98% fat free cream of chicken soup
1/2 cup of light sour cream
1 and 1/2 tsp of chili powder (less if you want it less spicy)
1 and 1/2 tsp of ground cumin
1 can (4 oz.) green chilis
1 can of drained rotel tomatoes (use mild if you want it to be less spicy)
8 corn tortillas
2 cups of 2% Mexican blend cheese

Preheat oven to 350 degrees F. Drain the canned chicken, and mix it with the soup, sour cream, onion powder, chili powder and cumin in a large bowl. I used my kitchen shears to cut the tortillas into strips (bite sized pieces). Add the tortillas strips, green chilis, and drained rotels. Mix just until the tortillas are coated with soup mixture. Empty the mixture into a sprayed 9x13 casserole dish and cover with cheese. Bake for about 30 minutes or until the cheese is bubbly on top.

TIP: I didn't do this, but if you were going to serve it to people other than your kids :o), after it comes out of the oven, you could plate it and top it with shredded lettuce (I love buying the bags of this in the produce section for sandwiches, tacos, salads, etc.); seeded, diced tomatoes; a dollop of sour cream; sliced black olives and/or a dollop of guacamole.