Ingredients
8-10 Flour Tortillas (buritto size)
2 Cans Cream of Chicken Soup
1 Pint Sour Cream
2 cups plus 1/2 cup shredded Cheddar or Monterey Jack Cheese
4 Boneless Skinless Chicken Breasts, cooked and chopped
40z. can diced green chilies (optional)
Preheat oven to 350. Dilute soup with one can of water, add chilies. Heat to just before boiling, add sour cream, 2 cups cheese, and chicken. Pour a little sauce into the bottom of a 9X13 baking dish. Fill tortillas with chicken mixture, roll, and arrange in the baking dish. Pour extra sauce over tortillas, cover with foil and bake 45 minutes. Remove from oven, top with 1/2 cup cheese, tent until melted. Enjoy!
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