I've made this recipe so many times, I don't even have to hunt the printed copy down. All of the girls know how to make it, too. If you don't want to use the rotisserie chicken, you can just cook some breasts, boneless thighs, or tenders and shred them. I find that if you are going to cook the chicken yourself, boiling the meat with the bones and just a bit of skin gives the meat a better flavor.
Heat oven to 350
Grease a 9x13 baking pan
2 cans cream of chicken soup
8 ounces sour cream (we use the light)
2-3 cups shredded cooked chicken meat
1 small can mild chopped chilies
1 cup shredded cheese, separated
10 soft flour tortillas (we use the plate sized ones)
In a small bowl mix the soup, sour cream and 1/2 cup shredded cheese.
Put about 3/4 of that mixture in a larger bowl and set the smaller bowl aside.
Add the chicken to the mixture in the larger bowl and combine
Place a thick line of the mixture on the tortilla, roll it up, and place it in the greased pan. You can make them fit pretty tightly.
Once all the tortillas are filled and rolled, take the small bowl of filling and cover the tortillas. Make sure you get the filling clear to the edges.
Sprinkle with the rest of the cheese. I didn't specify what kind of cheese to use. Just use whatever kind you like best. When I made this today for my husband's birthday, we used a mix of four different kinds.
If your family likes things more cheesy, use more!
Bake for about 30 minutes. The edges should be a bit bubbly and the cheese should be nice and melty. This doesn't really need to be cooked; it just needs to be heated all the way through.
You can adjust how much filling goes in each tortilla. You can choose to make them a bit leaner...or a bit plumper. Totally up to you.
Sorry, forgot to get a picture when it was done. Will add one the next time we make it!
This one gets a FIVE from the whole family:
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