2 cans cream of chicken soup
1 can green chilies, diced
2 cans green enchilada sauce
1 cups grated cheddar cheese
5 chicken breasts, cooked and shredded
7 flour tortillas
Mix soup, chilies and 1 can of enchilada sauce in a bowl. In a sprayed 9x13 inch pan, put a small amount of soup mixture to cover bottom. Fill tortillas with soup mixture, chicken and cheese. Roll and place in pan. Repeat until all tortillas are filled. Pour remaining soup mixture over the top. Pour 2nd can of green enchilada sauce on top. Cover with cheese. Bake at 350 for 35 minutes or until sauce is bubbly.
Optional: 1 can of black beans, drained. Place in tortillas when filling.
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