1 can diced green chilies
2-4 c. shredded cheese (depending on your taste)
10 flour tortillas
Place frozen chicken in crock pot in the AM, or fresh chicken, cooked up any way. Crock pot chicken is the easiest to shred. Mix together cooked chicken, sour cream, cream of chicken soup and green chilies. Grease a 9x13 inch pan. Place about 1/3 cup of mixture in middle of tortilla and sprinkle a little cheese on top of this. Roll up tortilla and place in pan. When all the tortillas are made, spread the remaining chicken mixture on top and cover with left over cheese. Bake at 375 degrees, uncovered, for about 30 minutes or until cheese is browned.