3 (5 oz.) cans cooked chicken (I use 3 chicken breasts) cooked and cut in small pieces
1 c. sour cream
1 (10 oz.) can cream of chicken soup
3/4 c. Monterey Jack cheese, shredded
3/4 c. Colby cheese, shredded
2 tbsp. green chilies, chopped
1/4 c. onion, chopped
1/4 tsp. pepper
6 (8-inch) tortilla circles
1/2 c. Colby cheese, shredded

Mix chicken, sour cream, chicken soup, Jack cheese, Colby cheese, chilies, onion and pepper together in mixing bowl. Place 3/4 cup of mixture on each tortilla. Roll up and place seam side down in 2-quart oblong glass baking dish. Sprinkle 1/2 cup Colby cheese on top.

Bake at 350°F for 20 to 30 minutes just until heated through well and cheese is bubbly.

Yields 6 servings.