1 c. sour cream
1 c. cream of chicken soup
2 c. cooked, shredded chicken
1/3 c. diced green chilis
1/4 tsp. cumin
8 flour tortillas
2 diced green onions
1 c. grated cheddar cheese
Combine sour cream and chicken soup. Divide in half, set aside for topping. Combine remaining half with other ingredients, except green onions. Spoon into tortillas, roll up and place in greased 9x13 pan. Top with remaining sauce, green onions, and more grated cheese.
Bake at 350 degrees for 30 minutes.
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