Melinda Campbell

• 2 c. Cooked Chicken
• 2 cans Cream of Chicken Soup
• 16z Sour Cream
• 15oz Salsa
• 1 can Green Chile, chopped
• 1 pkg small tortilla shells (10 ct)
• 8z Mild Shredded Cheese (your preferrence)

Combine all ingredients (less shells and cheese) — in a 9 X 13 pan, spread small amount of mixture on bottom of pan – spoon approx. 1/2 c. mixture in each shell and roll, then place in pan. Spread remaining mixture on top of 10 tortillas and top with shredded cheese. Bake 350 for 30 minutes.