12 white flour tortilla shells 2# chicken breasts, skinned and boned 2 cans Cream of Chicken Soup, fat free 2 c. sour cream, light 2 (4 oz) cans green chilies, diced 6 oz. shredded reduced fat Mexican blend cheese 8 oz. shredded reduced fat Mexican blend cheese
Spray 13x9 inch glass pan with Pam. In medium bowl, mix cooked chicken, diced, soup, sour cream, green chilies and 6 oz. of cheese. Save 2 c. mixture in separate bowl for later use. Take one tortilla shell at a time and put heaping tablespoon amt. on one tortilla at a time. Roll and place seam down in greased pan. Continue with each tortilla until finished. Pour rest of mixture over top and sprinkle 8 oz. cheese over top. Bake 45 min. @ 325 degrees or until lightly browned on top and bubbly.