Ingredients:

• 4 to 6 pieces cooked chicken
• 10 to 12 pieces flour tortillas
• 1 large carton sour cream
• 1 can green chiles (diced)
• 1 can cream of mushroom soup
• 2 Tbsp. dehydrated onions
• Grated Cheddar cheese

Preparation:

Combine sour cream and soup. Add half of the mixture to chicken, onion, and green chilies. Roll this into flour tortillas. Top with the other half of the sour cream mixture. Top with grated Cheddar cheese. Bake at 350° F (175° C) for 25 to 30 minutes.

Ingredients:

• 12 chicken breast halves (skinned)
• 1 tsp. salt
• 2 (10 oz.) pkg. frozen chopped spinach
• 1 cup diced onions
• 1 Tbsp. butter or margarine (melted)
• 1 can cream of chicken soup
• ¾ cup milk
• 3 (4 oz.) cans of diced green chiles (drained)
• 3 (8 oz.) containers sour cream
• 3 cups shredded Monterey Jack cheese
• 16 flour tortillas

Preparation:

Place chicken in a Dutch oven; add salt and water to coveer. Bring to boil; cover, reduce heat, and simmer for 40 minutes or until tender. Remove chicken; let cool slightly. Bone chicken; dice and set aside.

Cook spinach according to package directions; drain well and reserve 1 cup spinach broth. Set aside. Sauté onion in butter in Dutch oven until tender. Stir in spinach and chicken; set aside.

Cobmine soup, reserved spinach broth, milk, green chiles, sour cream and half cheese in a bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce.

Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and plac,e, seam-side down, into 2 lightly greased 13x13x2 inch baking dishes. Spoon remaining sauce over tortillas. Bake, uncovered at 350° F (175º C) for 25 minutes. Sprinkle with remaining cheese; bake for an additional 5 minutes. Yields 4 to 6 servings per casserole.

Ingredients

• 1 pkg. flour tortillas
• 3 cups shredded Cheddar cheese
• 4 split chicken breasts (cooked, chopped, and cooled)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ½ cup chopped green pepper
• ½ cup chopped onion
• 1 can Ro*Tel tomatoes (can substitute 1 cup Pace picante sauce)

Preparation:

Grease a 9x13 inch pan. Tear ½ of the tortillas into large pieces and line the bottom of the pan. Combine chicken, both soups, onions, and peppers in a bowl. Spread ½ of this mixture on top of the tortillas. Top this with ½ of the cheese. Repeat the process. Then pour the can of tomatoes over the top  of the casserole and bake at 375° F (190º C) for 30-40 minutes. Top with chopped lettuce and more picante sauce.