Uncle W's Enchildas Verde

2 cans cream of chicken (or mushroom) soup
1 cup waer
 22 Tbsp flour
1 cup cooked chicken, chopped (optional?)
1/2 to 1 cup green chiles
Salt, if desired, to taste
1 clove garlic, mashed
Dash of cumin (optional)
10 large flour tortillas
1 1/2 cups (or more) grated cheese
1 medium onion, chopped
2 cups sour cream

Blend soup with water and flour in a medium saucepan.  Heat at medium until thickened, stirring regularly and adding more flour mixed with water if a thicker sauce is desired.  Add green chiles, salt, garlic, and cumin.  Correct seasoning to suit taste.  While sauce is thickening, combine one cup of grated cheese with onion and sour cream in a mixing bowl.  Place a few chicken pieces in each tortilla, add some sauce and cheese mixture; roll each tortilla, and place tortillas in an oiled casserole or baking pan.  Pour remaining sauce over tortillas and sprinkle remaining cheese on top.  Cover pan loosely with aluminum foil and heat in oven at 350 degrees for 20 minutes or until enchiladas are heated through and cheese is melted.

enchilada