- 1 cup sour cream
- 1 can cream of chicken soup
- 2 cups cooked shredded chicken
- 1/3 cup diced green chilies
- 1/4 teaspoon cumin
- 8 medium flour tortillas
- 2 green onions, diced
- 1 cup grated cheddar cheese
in a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping.
combine remaining half with chicken, green chilies, and cumin. blend well.
spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.
top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25 minutes.