Corn or flour tortillas
Oil
Shredded lettuce
Salsa
Chicken, cooked (bite size)
1 c. sour cream or 1/2 yogurt
1 can cream of mushroom soup
Grated cheese
1 (4 oz.) can green chilies

Combine sour cream (yogurt) and cream of mushroom soup in separate bowl. Use half the soup mixture and combine with chicken and grated cheese. Heat oil; heat 1 tortillas at a time, about 1 minute on each side and immediately roll 1 or 2 chili peppers and a scoop of the chicken mixture. Place rolled tortillas in baking dish. When all tortillas are rolled, use remaining soup mixture to pour on top. Heat in oven (350 degrees) for 30 minutes. Serve with shredded lettuce and salsa.