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Ingredients
4 Chicken thighs, boneless, skinless
3 Cans cream of chicken soup
1 Can green chiles
1 (8 oz) 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.
Mix chicken soup, green chiles and sour cream in a pan and heat thru. Cut up chicken thighs into shreds or chunks.
Take a flour tortilla and put some chicken down the center and a little bit of sauce. Roll up the tortilla and put face down in a 9� x 13� pan, repeat with remaining tortillas. Take the remaining sauce and pour over the top and sprinkle cheese over the top.
Place in a 350�F oven until cheese is melted. You can use mushroom soup instead of cream of chicken soup or both.