2 cans cream of chicken soup
1 c. sour cream
1 cooked and chunked chicken
1 can chopped green chilies
10 flour tortillas
2 c. grated cheese

Mix the first 4 ingredients together. Fill each tortilla with 3 heaping tablespoons of the mixture and roll the tortilla up. Place them in a greased 9 x 13 pan. Pour the remaining filling mixture over the rolled tortillas. Sprinkle with grated cheese. Bake at 325 degrees for 25-30 minutes, uncovered until bubbly.