- 12-15 flour tortillas (homemade ones are the best, but you can buy them if you want)
- 2 cans cream of chicken soup
- 1 pint sour cream
- 1 pound grated cheddar cheese or Monterey Jack
- 3 cups cubed chicken, cooked
- 1 small onion, chopped
- 1 small can chopped green chilies
Combine soup, sour cream, and chillies. Heat until bubbly. Add all but 1 cup of cheese, chicken, and onion. Using a large greased pan (9X13 isn’t large enough so use larger or 9X13 and a smaller one also), put a little sauce on the bottom of the pan. Take tortilla and put sauce in middle in line from one side to other, roll and place seam side down in pan. Place side by side until all tortillas are filled. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 325 for 15-20 minutes.
*Can be made ahead and refrigerated, then cook covered for 1 hour.