4 c. cooked chicken
2 c. sour cream
2 cans Cream of Chicken soup
1 (4 oz.) can green chilies, chopped
1 doz. flour tortillas
2 c. Cheddar cheese, grated

Cook Chicken and break into pieces. In a bowl mix sour cream and Cream of Chicken soup. Take out about 1 cup of mixture and set aside. With remaining mixture add green chilies and chicken. In a skillet heat oil and put flour tortillas in flat one at a time, do not cook tortillas, just get them soft. Pat tortillas with paper towel to get excess oil off. In each tortilla put a little bit of the chicken, sour cream mixture and fold and roll. Put into Pyrex or baking dish. Top with the 1 cup of sour cream and Cream of Chicken soup mix. Sprinkle grated cheese on top. Bake at 350 degrees for 20 to 30 minutes. Only needs to be heated.