1 (10 oz.) can creamy chicken soup
1/2 cup dairy sour cream
2 to 3 chicken breasts (boneless)
1 bag small flour tortillas
1 tsp. cilantro
1 tsp. paprika
1 bag shredded cheese (your choice)

Cook chicken in covered pan on 350°F for 1 hour. Cube chicken. Mix soup and dairy sour cream together with herbs. Layer tortillas with cream mixture, chicken, and cheese until no ingredients remain.

Cook in oven at 450°F for 25 minutes.

Submitted by: Abhainn Brandugh