8 oz. sour cream
1 1/2 c. chicken broth
1 (4 oz.) can green chilies, chopped
8 oz. Monterey Jack cheese, grated
4 oz. cheddar cheese, grated
1 (10 3/4 oz.) can cream of chicken soup
12 flour tortillas
2 1/2 to 3 lb. chicken, cooked, boned & chopped (reserve broth)

Combine sour cream, soup, broth and chilies. Heat and stir until smooth and well blended. To soften tortillas, heat a small amount of reserved chicken broth in a skillet. Place tortillas, one at a time, in broth for a few seconds. Remove and drain.

After draining, place tortillas, one at a time directly into soup mixture. Lift tortillas out of soup mixture and place 3 tablespoons chicken and 2 to 3 tablespoons of each cheese in the center of each tortilla.

Roll up and place, seam side down in a 2 quart baking dish. Pour remaining sauce over tortillas. Sprinkle cheese on top. Bake at 350 degrees for 30 to 40 minutes until bubbly. 6 to 8 servings.