Chicken, amount desired (cooked and deboned)
2 cans cream of chicken soup
8 oz. sour cream

Combine the above ingredients and set aside.

Square of cheese (block cheese, grated I use medium Cheddar)
Large jar of taco sauce or Picante salsa

Combine and set aside.

20 sm. flour tortillas (Azteca 10 count in dairy section or El Charrito
10 count in frozen section)

Take flour tortilla and spoon in chicken mixture (approximately 2 tablespoons) then spoon in cheese mixture on top (approximately 1 1/2 tablespoons). Roll tortilla and place in 9 x 13 x 2 baking pan split side down. Repeat until pan is full. (Holds 16 to 18). Bake until bubbly and slightly golden. Serve with shredded lettuce and diced tomato.