- 12 small flour tortillas
- 1 small chopped onion
- 2 cans cream of chicken soup
- 1 small can chopped green chilies
- 1 pint sour cream
- 1 pound grated monterray jack cheese
- 3 cups cubed or thinnly sliced cooked chicken
- 2 cups milk
Combine soup, sour cream, milk, and chilies. Heat until bubbly. All all but 1 cup of the cheese, all the chicken and onion. Using a large greased pan (9×13 is not big enough, but could use a 9×13 and a 9×9), put a little sauce in the bottom. Take a tortilla, put sauce in the middle in line from one side to the other, roll and place seam side down in pan. Place side by side until all tortillas are filled, saving some sauce for the top. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 375 degrees for 15-20 minutes. Can refrigerate and cook later, but for 1 hour.