Mix soup, sour cream, and green chilis. Divide into two pans. In one,
put chicken. The rest is for the topping. Roll into warmed tortilla
shells. Cover bottom of two 9x9" square pans with thin layer of topping or
just one 9x13" pan. Place half the tortillas in each pan. Cover with topping. Top with cheddar cheese.
If freezing, Cover, label and freeze. Thaw overnight. Bake 350
degrees until bubbling (about 45 minutes).
If immediately serving: Bake 350 degrees until bubbling, about 45 minutes.
Notes: Make sure to use the large cans of chicken from Costco, the smaller ones from the store don't have enough chicken in them for this recipe and would need at least two. Otherwise, it comes out too creamy.
put chicken. The rest is for the topping. Roll into warmed tortilla
shells. Cover bottom of two 9x9" square pans with thin layer of topping or
just one 9x13" pan. Place half the tortillas in each pan. Cover with topping. Top with cheddar cheese.
If freezing, Cover, label and freeze. Thaw overnight. Bake 350
degrees until bubbling (about 45 minutes).
If immediately serving: Bake 350 degrees until bubbling, about 45 minutes.
Notes: Make sure to use the large cans of chicken from Costco, the smaller ones from the store don't have enough chicken in them for this recipe and would need at least two. Otherwise, it comes out too creamy.
