2 cans cream of chicken soup
1 pt. sour cream
1 1/2 lbs. Cheddar cheese
1 (4 oz.) can green chilies
2 c. cooked chicken
1 1/2 lbs. Jack cheese
18 flour tortillas (sm.)

Mix both cans of soup with one can of water. Add sour cream and green chilies. Fill flour tortilla with cheese and chicken; roll it up. Pour 1/3 of soup mixture in 9 x 13 inch pan. Place rolled tortillas on it. Pour remaining soup mixture on top. Spread a layer of cheese on top. Bake at 350 degrees for 20 minutes.