4 c. cooked, and deboned chicken
3 cans cream of chicken soup
1 large can green mild chilies, diced
1 onion, finely chopped
16 oz. sour cream
3/4 lb. Monterey Jack cheese, shredded
3/4 lb. mild cheddar cheese, shredded
12 small flour tortilla shells

Mix all ingredients together except the tortilla shells. Add only half of each of the cheese's. Put 3 Tablespoons of the chicken mixture in each of the tortillas and roll up and place in a 9x13 in pan seam side down.

Pour the remaining chicken mixture over the top of the rolls and sprinkle with the remaining cheese's.

Bake at 350 degrees for 45 minutes.

Submitted by: Brenda Lautenschlaeger