2 cans cream of chicken or mushroom soup
1 pt. sour cream
4 oz. can diced green chili peppers
4 green onions, chopped
1 (8 oz.) pkg. shredded Cheddar cheese
4 cooked, diced chicken breasts (1 lb.)
1 pkg. flour tortillas

Mix soup, sour cream and chilis in saucepan and heat through. Place 2 tablespoons of this mixture along center of each tortilla. Add a few onions, some chicken and a handful of cheese.

Roll up tortillas and place in 9x13 inch pan. Once all are filled, cover with remaining sauce, cheese and onion. Bake 30 minutes at 350 degrees. (When made ahead of time, don't heat sauce first. Bake 45 minutes if chilled.) 8-10 servings.