8 oz. sour cream
1 (10 oz.) can cream of chicken soup
1 1/2 c. chicken broth
1 (4 oz.) can green chiles, chopped
12 flour tortillas
2 1/2 - 3 lbs. chicken, cooked, boned and shredded (I use only breast)
reserve broth
8 oz. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated

1. Combine sour cream, broth, soup and green chiles. Heat and stir until smooth and well blended.

2. To soften tortillas, heat a small amount of reserved chicken broth in a skillet. Place tortillas, one (1) at a time, in broth for a few seconds, remove and drain.

3. After draining, dip, one (1) at a time in soup mixture.

4. Lift out and place 3 tbsp. chicken and 2-3 tbsp. of each cheese in center of each tortilla.

5. Roll up and place seam side down in baking dish. (I put a few tbsp. of soup mixture into bottom of dish to prevent sticking.)

6. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.

7. Bake 350 F for 20-30 minutes or until bubbly.

Freezes well--I double recipe since it's a little bit of trouble, you might as well make more at one time.