1 1/2 lbs. chicken breast
3 cans cream of chicken soup
8 oz. sour cream
3/4 lb. Jack cheese
3/4 lb. cheddar cheese
1 (7 oz.) can diced green chiles
1 pkg. flour tortillas

Boil chicken breast for 30 minutes. Cut up in cubes; set aside. Mix together soup, sour cream, chiles, and grated Jack cheese; divide mixture in half.

Mix chicken with other half of soup mixture. Fill tortillas with 3 or 4 tablespoons of chicken mixture; roll up and place in 9 x 13 casserole dish.

Pour soup mixture over top and garnish with grated cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa over top.