1 c. sour cream
8 oz. Mozzarella cheese
8 oz. Monterey Jack cheese
2 cans cream of chicken soup
2 sm. cans green chilies, chopped
1 stick butter
1 med. onion
20 flour tortillas
3 c. cooked chicken, finely chopped
Broth from chicken

Grate and mix cheeses together.

SAUCE: Saute onion in butter; add chilies, 1 cup broth and 1 can cream of chicken soup. Simmer and let cool. Dip tortillas, one at a time into sauce mixture. (Do not soak; they will dissolve). Add 1 teaspoon sour cream and sprinkle cheese and chicken on center of tortilla. Roll up. Add more broth to sauce to thin down as needed. After all tortillas are made, add second can of soup, sour cream, cheese and chicken to leftover sauce. Pour over the tortillas and bake uncovered at 375 degrees for 20 minutes.