4 c. cooked & cut up chicken
2 bunches cooked broccoli
1 (16 oz.) sour cream
16 oz. shredded Monterey Jack cheese
16 oz. shredded cheddar cheese
2 cans cream of chicken soup
2 cans chopped green chilies
20 flour tortillas

Place the chicken and broccoli evenly on the 20 tortillas. Combine the rest of the ingredients and place a large spoonful of the mixture on each tortilla with chicken and broccoli.

Roll up and place in 2 greased 9"x13" pans, 10 in each pan. Spoon remaining cheese mixture over the top of the tortillas. Bake 45 minutes at 350 degrees or until bubbly.

HINT: This freezes very well. I usually bake 1 pan and freeze the other. Baking time will take longer when thawed from the freezer.