1 1/2 lb. chicken breast
2 cans cream mushroom soup (Campbells)
1 c. sour cream (8 oz.)
1 1/2 tsp. minced onion
1/3-1/2 of 4 oz. can green chili pepper
1 doz. med. sized flour tortillas
1 c. shredded Cheddar cheese

Bake chicken breasts covered in 350 degree oven for 1 hour or until done. After cooked cut up in bite-size pieces. Heat in saucepan soup, sour cream, onion and chili pepper for 10-20 minutes on low until bubbly.

In tortilla place in order given: chicken soup mix, cheese 2 tablespoons each, roll up tortilla with mixture in it and put seam side down in 13 x 9 inch greased pan continue until pan is full about 6-8.

Pour remaining soup mix over tortillas and sprinkle remaining cheese. Bake at 350 degrees for 30 minutes, uncovered. Makes 6-8 portions.