2 lb. chicken breasts
1 sm. onion
2 cloves garlic
1 pt. sour cream
16-18 corn tortillas
1 lb. shredded Cheddar cheese
1/2 green bell pepper, sliced thin
1 sm. can diced green chiles
Salt, oil & paprika

Cook chicken until tender in salted water; pull apart into bite-sized pieces. Grate onion and garlic into sour cream. Add a little salt and enough chicken stock to thin cream slightly. Soften tortillas by a quick fry in oil; place on paper towels to dry.

Wrap chicken and all but 1 cup of cheese in tortillas. Put 1 layer of these rolls in casserole; sprinkle with green pepper and chilies; spread with some of sour cream mixture. Add a little cheese. Repeat layers ending with cream. Sprinkle with paprika. Let stand 8 hours in refrigerator. Bake at 350 degrees for 1 hour. Serves 8.