1 small can diced green chiles
1 1/2 cups grated cheddar cheese
an additional 1/2 cup cheese for topping
2-4 chicken breasts, cooked & diced
1 cup sour cream
3 stalks green onion, chopped
1 1/2 cups cooked rice (may include as filling or serve on the side)
Combine soup, chiles and sour cream to make filling. Reserve 1 cup for topping.
Add chicken, rice, and cheese to filling mix.
Spread some of reserved soup mix in bottom of a 9x13 pan. Spoon filling into large tortillas, roll and lay in pan. Top with extra mix and sprinkle with extra cheese. Sprinkle with chopped green onions if desired.
Bake at 375 for 30 minutes
Same ingredients as above, but heat reserved soup mix for topping. Spread filling between two tortillas, lightly butter the outsides, and cook till crisp on a griddle or in a skillet. Garnish with warm soup mix, sprinkled cheese, and chopped onions.
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