Mix together: 1 pint of sour cream (I use no fat) and 1 can mushroom soup–divide mixture in half
To half of the mixture add:
1 sauted onion
½ -1 small can green chiles depending the heat you desire
1 c. Montery Jack Cheese
1 can *diced “chicken”
Divide the mixture among 12 small tortillas and roll up. Place in shallow baking dish and spread with the remaining soup/sour cream mixture. Sprinkle with additional Jack cheese and slivered almonds.
Bake until heated through and bubbly 30-45 minutes.
These freeze well.
*Roberta’s note: There is an excellent vegetarian product called, “Diced Chik” by Worthington Foods. It can be ordered online.
–Submitted by Linda Sturm