Step 1

In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 pan. Set the remainder aside.

Step 2

Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9x13 pan. Repeat with the remaining 7 tortillas.

Step 3

Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.

Step 4

Bake at 350 for 30 minutes or until heated through and bubbly.

Step 5

Serve with fresh Pico de Gallo or salsa and a side of guacamole.