Submitted by Stephanie Hammons (my sister in law)
8-10 flour tortillas (burrito size)
4 oz. green chilies
2 cups sour cream
2 cans of cream of chicken soup
16 oz shredded cheese
3-4 lb whole chicken (cooked and deboned)
Instead of a whole chicken I just use 4 to 5 chicken breasts, cook them and then we have a magic bullet so I put it in there so it gets all chopped up. You can also use the canned chicken since its already in that shredded form.
Preheat oven to 350 degrees. Mix green chilies, sour cream, cream of chicken soup, and 3/4 of the cheese. Make sure to set aside enough of this mixture to pour on top.
Add the chicken to the remaining mixture. Fill tortillas and roll up. Place in a 9 x 13 pan. Pour extra sauce over the rolled tortillas. Sprinkle remaining cheese on top and bake for 20 minutes.
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