Angie Nelson
4 boneless chicken breasts cooked and chopped
1 can cream of chicken soup
1 can diced chilies
1 pint sour cream
Shredded cheese
Tortilla shells
Put first four ingredients in fry pan and simmer. Take flour tortillas and put 1 scoop in the middle, add some shredded cheese. Roll them up and put in 9x13 pan. Leave enough filling to put on top. Top with cheese and bake at 350 for 30 minutes.
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