Boil and shred chicken breast. Set aside. In a small saucepan, warm cream of chicken soup, sour cream, and diced chiles.
Spay a 13x9 pan with non stick spay. Smear 2 tablespoons of soup mixture in bottom of pan. Take 1 tortilla, spoon 1 Tbsp. of soup mixture down the middle, top with chicken and cheese, roll up and place seam side down in pan. Repeat till your pan is filled up (about 8). Pour remaining soup mixture over top, and top with shredded cheese.
Bake at 350°F for about 20 min or till cheese is hot and bubbly.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.