3 lg. chicken breasts
1 sm. can green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
Green part of the sm. green onions
Salt and pepper to taste
8-10 flour tortillas
2 c. shredded cheddar cheese

Boil your chicken breast in a large pan. When done, take out and dice up. Take a skillet and put diced chicken and diced green onions into skillet with a little oil and saute and add salt and pepper. Mix soups, sour cream and green chilies together in another skillet.

Cook on medium heat until hot. Heat your large flour tortillas until soft, then add your diced chicken and onion, and a small amount of the grated cheese into each tortilla and place into the casserole dish side by side. After all tortillas are made, take the mixture of soups, sour cream and green chilies and pour out onto the top of the rolls spread across the top. Top with remaining cheese and bake in the 400 degree preheated oven until hot thru and thru.