Combine the following together:
1 can cream of chicken soup
1 can cream of mushroom soup
4 green onions chopped
4 oz can diced green chilies
1 cup sour cream
½ tsp. cumin
3-4 chicken breasts (halves) cooked & chopped
Spread just enough of the sauce on the bottom of a 9x13 inch pan to cover it. Add the chicken to about 1 cup of the sauce. Put chicken mixture in the center of each flour tortilla. Fold in 1/3’s and place flaps on the bottom of pan. Spread remaining sauce over the tortillas to completely cover. Top with grated cheese. Cook uncovered at 350° for 30 minutes.
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