2 cooked chicken breasts, chopped
2 cans cream of chicken soup
1 pt. sour cream
1 (4 oz.) can green chilies, diced

Mix together: 3/4 c. green onions, chopped 3 c. grated Cheddar or Jack cheese

Double cream sauce for 12.

Pour small amount of creamed sauce into a 9 x 13 inch pan. Spread equal amounts of sauce down center of each tortilla, saving some for top. Also sprinkle with onions and cheese, reserving some for top. Roll up and place tortillas seam side down in pan. Pour remaining cream sauce over rolled tortillas and sprinkle with cheese and green onions. Bake at 350 degrees for 25 to 30 minutes.