- 4 cups cooked chicken, chopped
- 16-20 small tortillas
- 2 cups grated Monterey Jack Cheese
- 1 cup finely minced onion
- 2 cans cream chicken soup
- 1 cups sour cream
- 1 (4 oz) can chopped green chilles
Pre-heat oven at 375 °
Dip tortillas in boiling water for 1 second to soften.
Fill Tortilla with mixture. Roll up, place with seam side down in greased baking dish.
Repeat.
In separate bowl, mix cream chicken soup, sour cream and greem chilles to form sauce.
Pour sauce over tortillas, cover with foil and bake till heated through about 20 - 30 minutes in preheated oven at 375 °.
