2 cans undiluted cream of chicken soup
1 sm. can chopped green chiles
3 oz. sour cream
24 corn tortillas
Heated chicken broth or hot oil
8 oz. pkg. Mozzarella cheese

Mix soup, green chiles, and sour cream. Soften approximately 24 corn tortillas in heated chicken broth (or hot oil, if preferred). Cut cheese into strips. Place 1 strip of cheese and small spoonful of cream mixture on each softened tortilla. Roll and place in 9x13 inch pan (which has small amount of chicken broth in bottom). Cover with remaining sauce and bake 30 minutes or until bubbly at 325 degrees.