1 can cream of chicken soup
1 (16 oz.) can carton sour cream
1 sm. can chopped green chilies
1 lg. pkg. mild cheddar cheese
1 sm. pkg. sharp cheddar cheese
5 chicken breasts (cooked & chopped)
10 flour tortillas
1/2 c. mayonnaise

Combine soup, sour cream, green chilies, sharp cheddar, chicken and mayonnaise. Place about 2 large tablespoons of mixture into a flour tortilla shell and roll up. Do the same with all shells. Place in casserole dish sprayed with Pam. Any mixture left over should go on top of tortillas. Cover with pack of mild cheddar cheese and bake at 350 degrees for about 45 minutes to 1 hour. (I always double this recipe and freeze 1 for later.)