Home All Recipes Bread Salad Soup Main Dish Side Dish Appetizers and Beverages Desserts Candy and Snacks Miscellaneous

2 cans cream of chicken soup

1 can diced green chilies

1 cup grated cheese

1 10-oz. can green enchilada sauce

1/2 cup sour cream

3 cups diced chicken

12 tortillas

Combine all ingredients except tortillas and enchilada sauce. Fill tortillas with mixture. (I lay all the tortillas out on the counter and then divide the mixture evenly so none is left over). Spread the mixture a little and then roll each tortilla. Place them seam side down in baking dish. Drizzle sauce over them and then sprinkle another cup of grated cheese over the top. Bake at 350 for 25-30 minutes. These can be made ahead of time and either frozen or kept in the refrigerator for a day. If you freeze them, thaw them out before baking.