Sauté onion in margarine.

Remove from heat and add 1 tablespoon of chili peppers.

boil or grilled chicken until fully cooked.

Chop or shred chicken.

Combine softened cream cheese, cumin, 2 tablespoons of milk and cooked chicken.

Mix well.

In separate bowl, combine cream of chicken soup, sour cream, milk, and remaining Chili Peppers.

Spread chicken mixture down the middle of the tortillas and roll up and place in a greased casserole dish.

Pour liquid mixture over the top of rolled tortillas and sprinkle cheese all over it.

Cover and bake at 350° for 35 minutes.

Uncover and bake another 5 minutes.