4 chicken breast halves
Grated Cheddar cheese
5 green onions, minced
1 sm. candied green chilies
Corn tortillas
1 can cream of chicken soup
1 carton sour cream

Wrap chicken breasts in foil. Bake at 350 degrees for 1 hour. Dice the chicken. Fry tortillas just until soft. Blot with paper towels.

Combine soup with an equal amount of sour cream. Put a small amount of this sauce in the bottom of a buttered baking dish. Fill each tortilla with a smear of sauce. Add diced chicken, grated cheese, chilies and onions. Roll up and place side by side in dish. Cover with remaining sauce and sprinkle more grated cheese on top. Bake at 350 degrees for 40 minutes, covered with foil.