| | Directions | - In a saucepan heat the soup, chopped cooked chicken, green chilies, green onions, and sour cream.
- Heat the Crisco in a large skillet until melted; then dip the tortillas into the skillet and cook until limp, about 3-4 seconds on each side. Place the tortillas on a paper towel to cool.
- Place a large dollop of the chicken mixture on each tortilla; then top with about one tablespoon of shredded cheese and roll up the tortilla.
- Place the rolled-up tortillas in a 9x13-inch baking dish.
- Pour the remaining chicken mixture over the top and sprinkle with the remaining shredded cheese.
- Bake at 350ºF for about 15-20 minutes, until hot and bubbly.
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Cook Time: 20 minutes
Container: 9x13-inch baking dish
|  | | Ingredients | | - | | 2 cans cream of chicken soup |
| - | | 3 chicken breasts, boneless and skinless - cooked and chopped |
| - | | 1 can green chilies - chopped |
| - | | green onions - chopped |
| - | | 1 cup sour cream |
| - | | 4 tablespoons Crisco® shortening |
| - | | 1 package tortillas |
| - | | 2 cups shredded cheddar cheese |
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