2In a sauce pan over medium heat, combine soup, sour cream,and green chilies.
3Place cooked chicken into flour tortillas, distributing evenly among the tortillas.
4Use 1/2 of the soup mixture, pour an even amount on each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, place them in a 9x13 baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese.