DIFFICULTY: Medium
PREP TIME: 40 min.
COOK TIME: 35-40 min.
YIELD: 8 to 10 Servings

6 chicken breasts, boned and skinned
1 med. brown onion
8 oz. cream cheese, softened
1 small can green chilies, chopped
1 pkg medium flour tortillas
1 can cream of chicken soup
3/4 C of water
8 oz. sour cream
2 C cheddar cheese, shredded

Boil chicken for 20 minutes until cooked through, dice and set aside. Chop onion and sautee in butter until soft. Combine chicken, onion, cream cheese and chilies in large bowl. Spoon mixture into flour tortilla and place small amount of cheddar cheese on top and roll up. Place in greased 9x13 Pyrex™ glass dish seam side down. Continue until mixture is used up. Combine soup , water and sour cream in bowl. Mix well. Pour mixture over top of tortillas spreading evenly. Bake in preheated 350 degree oven for 35-40 minutes. Remove from oven and sprinkle with remaining cheese. Place back in oven until melted.

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