Chicken Chalupas

6-8 flour tortillas
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp. garlic powder
diced jalapeno chilies, optional or to taste
1/2 cup milk
4 chicken breasts, cooked and diced
1 medium onion, diced
16 oz. Monterey Jack cheese
Additional sour cream, salsa, and guacamole to garnish.

Preheat oven to 350º. Spray bottom and sides of 9 x 13 pan. Mix together soup, sour cream, garlic powder and chilies. Add enough milk for creamy consistency (not too runny). Set aside.
In center of each tortilla, place some of the chicken, onions and cheese. Spoon some sauce over the cheese and roll up tortilla. Place in baking dish. Continue until all ingredients are gone, reserving some sauce and cheese for the top. Spoon remaining sauce over chalupas and sprinkle remaining cheese over top. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15-20 minutes.