1/2 c. sour cream
Cooked chicken strips
Approximately 8 flour tortillas
1 can mushroom soup
1 1/2 c. Cheddar cheese, grated
1 sm. can Ortega chiles

Fill each tortilla equally with sour cream, Ortega chiles, and chicken strips. Arrange in baking pan, pour mushroom soup over top. Sprinkle grated cheese over this. Bake at 325 degrees for 30 minutes or until cheese is melted.