4 whole chicken breasts
2 tbsp. butter
1 c. sliced mushrooms
1 c. chopped onion
1 sm. can chopped green chilies
1/4 tsp. salt
1/8 tsp. pepper
1 pkg flour tortillas, fajita size
1 16 oz. carton sour cream, divided in half
2 c. shredded colby jack cheese, divided in half

Boil or bake chicken breasts, shred by hand or with food processor and set aside.

Sauté in butter, onions and mushrooms till tender. Add chilies, salt, pepper, and chicken. Heat through. Remove from heat. Add one half of sour cream and cheese, mixing thoroughly. Put 2-3 tablespoons chicken mixture on tortillas and roll up. Place in lightly greased 13x9-inch pan, seam side down. Roll all, spread remaining sour cream to cover top thinly. Sprinkle remaining cheese.

Bake in 350°F oven till cheese melts, about 20-30 minutes.