1 ½ lbs. chicken breasts, cooked and chunked
1 small can green chilies, chopped
1 16 oz. sour cream
¼ c. chopped onion
1 can cream of mushroom soup
¼-1/2 c. milk
2 c. cheese, grated
Simmer everything but chicken over medium heat, until heated through. Set aside 2 cups. Add chicken to remaining sauce. Spoon some of mixture into flour tortillas and top with remaining 2 cups sauce. Bake @ 350 for 20-30 minutes.