1 lg. hen, stewed, cooled & chopped
1 can (4 oz.) chopped green chilies
1/4 c. minced onion
1 can (4 oz.) mushrooms (stems & pieces), drained
1 lb. grated Longhorn or cheddar cheese
2 cans cream of chicken soup
1 c. milk or broth
1 doz. flour tortillas (approx. 6 inches in diameter)

Lightly toss together the chicken, chilies, onions, mushrooms and half the cheese. Spoon some of the mixture onto center of tortilla and fold up edge from either side and roll. Place edge side down in 9 x 13 inch buttered pan. Repeat process with remaining tortillas. Mix the 2 cans cream of chicken soup with the milk or broth. Pour over tortillas. Cover with remaining cheese. Cover pan with foil. Bake 25 minutes at 350 degrees. Remove cover and melt cheese a little.