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Ingredients
4 Boneless skinless chicken thighs
3 Cans cream of chicken soup
1 Can green chilies
1 (8 ounce) Cup sour cream
6 to 8 Flour tortillas
1 1/2 Cups shredded cheese
Instructions
Cook the chicken breasts in boiling salted water, when cooked remove to a plate. While they are cooling down enough to handle, start the sauce. Mix chicken soup, green chilies and sour cream in a pan and heat thru. Cut up chicken breasts into shreds or chunks, whichever you prefer. Place some chicken and a little bit of sauce down the center of a flour tortilla. Roll up the tortilla and put face down in a 9 x 13 inch pan. Keep doing this until pan is full. Take the remaining sauce and pour over the top and sprinkle cheese over the top. Place in a 350F oven until cheese is melted. You can use mushroom soup instead of cream of chicken soup or both.