Step 1

In a large bowl, mix cream of chicken, green chili's (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste.

Step 2

Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.

Step 3

Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese.

Step 4

Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.