by Jenny Slocum
1 lb. boneless chicken breast
2 cans cream of mushroom soup (reduced fat is OK)
8 oz. sour cream (reduced fat OK)
1 small can chili peppers
1 can chopped mushrooms
8 oz. package monterey jack cheese with chilies (grated)
1 package (10) flour tortillas
Cook chicken and cut into small strips. Combine soup, sour cream and chilies. Divide this in half. Add chicken and mushrooms to one half. Put this mixture on tortillas and roll. Place in baking dish and pour the other half of mixture over all. Put grated cheese on top and bake at 350° for 30 minutes.
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