2 cans Campbells cream of chicken soup
1 pkg. boneless chicken breast, cooked and cubed
1 1/2 c. sour cream
1 can whole green chili peppers (optional)
1 bunch green onions
2 (8 oz.) pkgs. shredded Cheddar cheese
1 pkg. flour tortillas

Mix soup, diced chiles, sour cream and chicken in saucepan. Heat mixture through. Chop green onions and set aside.

Put cheese in a bowl. Lay tortilla shells on board and add 2 tbsp. soup mixture, 1 tbsp. cheese and 1 tsp. green onion. Roll tortillas and repeat stuffing shells until finished. Lay in greased baking dish. Pour remaining soup over tortillas, cheese and onions. Bake at 350 degrees for 30 minutes. Makes 10-12.