2 c. cooked, shredded chicken (or turkey)
1 can diced green chilies
2 cans cream of chicken soup
Monterey Jack cheese
Cheddar cheese
10-20 sm. flour tortillas, depending on how much filling goes into each one

Spray 13 x 9 inch pan, preheat oven to 350 degrees. Mix chicken, chilies and 1/2 can of soup. Grate cheese. Spread about 1 tablespoon meat mixture on tortilla, sprinkle with cheeses, roll tightly and put in pan. Repeat until mixture is gone.

Spread remaining soup over tortillas. Cover with a mixture of cheeses and bake until heated through and cheese is melted, about 30 minutes. Can also be frozen.