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2 chicken breasts cooked or 1 can cooked chicken
1 can cream of chicken soup
1 cup sour cream
1 can (very small) diced green chilies
8 oz grated cheese (I use monterey jack of monzarella) Save 1/4 cup for topping
Mix chopped chicken, soup, sour cream, chilies, and cheese in a bowl. Put some of the mixture on a tortilla in a line down the middle and roll it up. Place filled tortilla in a disposable foil square pan. Repeat until the pan is full leaving some of the filling to put on top. Spread remaning mixture over the top of the tortillas, and sprinkle with remaining cheese. Cover with aluminum foil and freeze. Thaw for a few hours before baking in a 350 degree oven for 30 or so minutes. It will be brownish on top and warm throughout when done.