12 large flour tortillas (12 inch burrito size)

SAUCE:

1/2 pkg. frozen chopped spinach, cooked
1 can cream of chicken soup
1 can "Aunt Penneys" white sauce
1 sm. can diced green chilies

Mix in blender.

FILLING:

Boil and bone 4 to 6 chicken breasts, dice. Grate: 1 lb. tillamook 5 to 6 green onions

Coat tortilla with sauce (both sides). Place diced chicken, Jack cheese, chopped green onion and 1 tablespoons sauce inside tortilla and roll up. Pour remaining sauce over all in greased pan. Top with tillamook cheese. Bake at 30 minutes, covered at 350 degree oven.