Boil de bone and chop chicken breast
In large frying pan sauté onion and green chilies until onion is tender.
Mix cream soups and sour cream together and set aside.
Add chicken, cilantro, chili powder, rotel tomatoes and 2 Tbs of soup mixture to frying pan. Heat until mixture boils and then removes from heat.
Fill tortillas with mixture from frying pan, roll and place in 9x13 baking pan, fold side down.
Cover filled tortilla with the rest of soup mixture.
Bake at 325 degrees covered for 10 -15 minutes.
Sprinkle cheddar cheese on top return pan to oven and bake for 10 -15 minutes until cheese is melted.