20 tortillas, dipped in hot fat
1 (4 oz.) can chopped green chilies
2 sm. cans boned chicken, diced
8 oz. grated cheddar cheese
1/2 can cream of chicken soup
1/3 pt. sour cream

Mix chilies, chicken, cheese, soup and sour cream. Fill tortillas. Place rolled tortillas closely together in a shallow Pyrex pan and cover with following sauce.

SAUCE:

8 oz. grated cheddar cheese
2/3 pt. sour cream
1 (4 oz.) can chopped chilies
1/2 can cream of chicken soup, thinned with canned milk if needed

Combine.