- 1 lb chicken, cooked and chopped
- 2 cans cream of chicken soup
- 1-4 oz can green chilies
- 8 oz sour cream
- 1/4 c chopped onion
- 1 c rice (optional)
- 1 can black or pinto beans (optional)
- 12 flour tortillas
- shredded cheese
In large bowl, mix chicken, soup, chilies, sour cream, onion, rice, beans and some cheese. Mix well. In 9 x 13 pan spread thin layer of mixture on bottom. Spoon some filling into each tortilla. Roll and place in pan. Continue until all are in pan. Spread remaining mixture over tortillas. Sprinkle generously with more cheese. Bake at 350 for 20-30 minutes.
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