1 pint sour cream (2 cups)
2 cans undiluted Cream of Chicken soup
1 small can diced chiles
1 small onion, diced
2 ½ cups shredded cheese (Cheddar & Monterey Jack)
Diced chicken
Mix together all ingredients for sauce. Put one spoonful on a tortilla, roll, and place side by side in a 9 x 13 baking dish. Cover with additional sauce and sprinkle with reserved cheese. Bake at 350 degrees for 25 – 30 minutes until heated through. Serve with salsa, if desired. May be made a day ahead.
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