10-12 tortilla shells
1 (16oz) container sour cream
2 cans cream of chicken soup
Pace picante sauce
1-2 cans chopped green chilies
2-3 cups shredded cheddar cheese
milk
In a skillet, brown meat until cooked thoroughly. Season with pace picante sauce to taste. In a sauce pan, combine soup and sour cream. Add milk to thin out sauce until desired consistency. Stir occasionally so that the sauce does not stick to the bottom of the pan. Take torillas and lay on the counter. On tortilla layer meat, green chilis, and cheese. Roll up torillas and place in a 9x13 pan. Put remaining chilies in sauce and about 3 T of picante sauce. Stir them into the sauce. Pour the sauce over the tortillas making sure to cover them completely. Sprinkle cheddar cheese over the top of the torillas. Cover dish with foil and cook for 45 minutes at 350 degrees.
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