1 can cream of chicken soup or cream of celery
8 oz sour cream
4 oz can green chilies
1 cup green chili enchilada sauce (or small can)
1 can of chicken or 1 cup cut up chicken
1-2 cups shredded cheddar cheese
8 taco size tortillas - room temp
Combine cream soup, sour cream, green chilies and enchilada sauce in a bowl and stir until combined. Take half the amount and put into another bowl. In one of the bowls, put the chicken and mix. Take a 9x13 pan, spray and place mixture inside - about 1/4 cup. Roll up and place in the baking dish. Repeat with the others. Take the other half of mixture and spread evenly on the top of the tortillas and sprinkle with cheese.
Bake uncovered in 350 degree oven for 15-20 minutes. This is easily doubled and will freeze well. Make sure it is defrosted before baking.
