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Serve with Spanish rice and a salad.
2 cans cream of chicken soup
5 cooked and shredded chicken breasts
1 pint sour cream
1 can (4 ounces) diced green chilis
4 cups grated cheddar cheese
12 flour tortillas
Combine soup, sour cream, chicken and chilis. Fill tortillas with 1/2 cup chicken mix and some grated cheese. Roll and place in 9x13-inch baking dish. Pour rest of chicken mix over top to cover and sprinkle with grated cheese. Bake at 325 degrees for 25 to 30 minutes.
6. Let stand for 5-10 minutes before serving