Chicken Tortilla

• 12 flour tortillas
• 4 chicken breasts, cooked and diced (I use a whole chicken or thighs)
• 2 cans cream of chicken soup
• 1 large can Ortega chili peppers, diced
• 1 pt. sour cream
• 3/4 lb. Jack cheese, grated (divide in half)
• 3/4 lb. sharp Cheddar, grated (divide in half)
• 1/2 c. chopped green onion tops
• 1 small onion, chopped, or use 1 bunch green onions and chop whole onion, reserving some of tops

1. Combine soup, chili peppers, 1/2 green onion, sour cream and 1/2 of cheeses.
2. Mix well.
3. Set aside 1 1/2 cups.
4. Add chicken to remainder.
5. Put 3 tablespoons one each tortilla and roll up.
6. Place in a 9 x 13-inch greased baking dish.
7. Pour remainder of sauce over top.
8. Sprinkle with cheese, green onion tops and paprika, if desired.
9. Cover with foil.
10. Refrigerate for 8 hours or overnight. Bake at 350u0b0 for 30 minutes, covered, and 15 minutes, uncovered.

flour tortillas, chicken breasts, cream of chicken soup, chili peppers, sour cream, jack cheese, cheddar, green onion, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308804 (may not work)