Ingredients:
1 chicken, cooked and deboned
1 pint sour cream
2 (10 3/4 ounce) cans Campbell’s Cream of Chicken Soup
1 (4 1/2 ounce) cans chopped green chilies ( do not drain)
1 bunch green onions
8 ounces monterey jack cheese, grated
1 lb sharp cheddar cheese, grated
18 flour tortillas, thawed ( do not use corntortillas)
Directions:
Combine chicken, sour cream, chicken soup, chilies and onions.
Spoon 2 T. onto each tortilla.
Top with a spoonful of each cheese and roll up.
Place seam side down in a large casserole pan.
Top with extra chicken mixture and extra cheese.
Cover with foil and bake 30 minutes at 250.
Uncover and cook 10 more minutes.
Servings: 6-8
Time preparation: 45 min.
Time total: 90 min.