3 whole chicken breasts, cooked
2 c. sour cream
1 (4-oz.) can diced green chilies
2 cans cream of chicken soup
16 oz. cheddar cheese, grated
10 8-inch flour tortillas

Cut chicken into bite-size pieces. Combine chicken with sour cream, chillies, 1 can soup and 1-1/2 cups cheese. Spoon 1/10 of filling down center of each tortilla. Roll up and place seam-side down, in greased deep 9x13-inch baking pan. Stir remaining can of soup to soften. Spread over tortillas. Sprinkle cheese over top.

Bake at 350°F for 45 to 60 minutes.

Serves 8 to 10.