12 flour tortillas
1 lb. Cheddar cheese or 1/2 Monterey Jack, grated
Scallions, sliced

SAUCE:

1 can cream of chicken soup
1/2 c. sour cream
1/3 c. milk
4 oz. can chopped green chillies

Heat; reserve 1 cup sauce; add rest to 2 cups cooked chicken. Can also add 1/2 pound sauteed mushrooms.

Put 3 tablespoons sauce, some cheese (1 to 2 tablespoons) and a few sliced scallions into each tortilla; roll securely with flap on bottom.

Arrange in 9 x 13 inch pan (greased) in 2 rows of 6. Pour remaining sauce over all. Top with cheese and scallions. Bake 15 minutes at 350 degrees.