10 flour tortillas, small
3/4 to 1 lb. cooked chicken breasts
1 c. sour cream
1 1/3 c. green chili salsa (12 oz. jar)
2 c. milk
1 1/2 to 2 c. shredded cheddar (preferably Longhorn)

Boil chicken. Cool. Break into small pieces. Put into bowl. Sprinkle with garlic salt and pepper to taste. Add sour cream. In separate bowl mix together salsa and milk; dip tortillas in one at a time. After dipping, add approximately 1/3 cup chicken mixture to each and roll up. Arrange in greased 9 x 13 inch glass casserole dish. Pour remaining milk/salsa mixture over all. Top with shredded cheddar. Bake at 350 degrees for 25-30 minutes.