2 cans cream of chicken soup
3/4 c. sour cream
1 lb. grated Cheddar cheese
2 to 4 chicken breasts, diced
Small corn tortilla shells, soft
1 sm. can chopped green chili peppers

In a pot warm together soup, sour cream and 1/2 of the cheese. Next warm 5 tortillas at a time. Then fill them each with 3 tablespoons of sauce, chicken, chili peppers and a little cheese. Roll up the shells and place them in a 9 x 13 inch casserole dish. Top with remaining sauce. Bake at 350 degrees for 15 minutes.