16 white corn tortillas
3 chicken breasts, cooked and shredded
1 c. shredded Mexican 4 cheese
1 c. sour cream
2 cans cream of chicken soup
1 4-1/2 oz. can chopped green chilies
1 soup can water
2 c. shredded Mexican 4 cheese

Spray tortillas with Pam, heat in microwave until soft (approximately 1 minute). Mix chicken, 1 cup cheese and sour cream. Place chicken mixture in tortillas and roll. Place in 9x13 inch pan. Sprinkle with 2 cups cheese. Mix soup, chilies and water. Pour over.

Bake at 350°F until heated through. Serve with salsa and sour cream.