I got this recipe from my friend and coworker, Terri back in 1992. It is still one of my favorite comfort foods.

Ingredients

• 1 dozen flour tortillas
• 6 boneless skinless chicken breast (easy option: rotisserie chicken)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 C onion, chopped
• 3 Cups shredded cheddar
• 1 can green chilies
• 1/2 tsp salt
• 1 pint sour cream

Directions

• Boil chicken until done.
• Shred or cut chicken into small pieces.
• Mix chicken with onions and 1 cup of cheese.
• Combine soup, chilies, sour cream, and salt in a sauce pan. Blend and cook over medium heat until hot.
• Pour 1/2 of sauce in the bottom of a 9×13 baking dish.
• Wrap a spoonful of chicken onion mixture in each tortilla and wrap them. Place them on the soup mixture.
• Pour remaining sauce over the tortillas and cover with remaining cheese.
• Bake at 350* for 30 minutes.

Notes

• Be careful when cooking the soup mixture. As it warms, bubble develop. They tend to pop and splatter.