4 or 5 chicken breasts
1 stick butter
1 can cream of chicken soup
1 can French onion soup
1 can cream of celery soup
3 or 4 potatoes, cut in half
1 c. of water

Cook chicken and cut into small pieces. Combine mushrooms (drain), green chilies, cream of chicken soup, cream of mushroom soup, sour cream and chicken in large bowl. Stir until ingredients are mixed. Spoon about 1 to 2 spoons into tortilla shell roll and place seam side down. Place remaining mixture on top of rolled tortillas. Top with Cheddar cheese.

Bake at 350°F for about 20 minutes (until cheese is well melted).