Flour tortillas – as many as you need for the number of people you are feeding - at a minimum, 2 per person.

5-6 large chicken breasts (about a half breast per person)
1 large can of green chiles
1 tsp garlic powder
1/2 tsp cumin

1 pint sour cream (for every 2 dozen tortillas)
1-2 pounds grated cheese (for every 2 dozen tortillas)
1 tsp onion powder or onion salt. (If you using onion salt, go easy on the regular salt)

Chicken Portion

Simmer chicken in enough water (and or chicken broth) to just cover them until done. Add Salt and Pepper.

-Make sure you have enough broth to dip the flour tortillas in to cover all of them with broth so if that mean adding an extra can of broth, do so.

- Remove the chicken from the broth mixture and break into bite size pieces – set aside.

- add a large can of chopped green chili’s to the broth.

- add about 1 tsp of garlic powder and a 1/2 teaspoon of cumin and salt and pepper to taste.

- return the chicken “bits” ( a little bit of Jolly old England there ;o) to the broth and let them set to absorb the flavors of the spices etc.

You may want to add more spices but go easy – a little at a time. You can add another can of green chili’s without worry but the cumin needs to be added with caution. If you are going to do this – do it before you add the “bits”!

Cheese/Sour Cream Portion


- add a couple of cups of grated cheese to the sour cream.

Then add about a teaspoon of onion powder or onion salt. If you add the onion powder, then add salt and pepper to taste. If you add the onion salt – just add the pepper. Mix well.

- Wrap tortillas in a some paper towels, put them in the microwave and nuke them for 2 minutes.


- Take a tortilla, dip it in the sauce containing chicken bits and sauce, add some chicken bits, some of the sour cream mixture, roll and place in buttered pan.

- Okay – after you have finished, you will probably have some sauce left over. I usually pour some of that over the tortilla’s as long as it isn’t too much – you don’t want them to be too soggy.

- Next sprinkle the top liberally with grated cheese. The more the better – right?!?!?!? Okay – don’t go overboard.

- Another word of caution. When it comes to spicing things up. Don’t go overboard there either because the spices intensify during the cooking process and you might have some pretty hot tortilla’s – more than you like (unless you're erin).

- Pop in the oven at 325 and cook for about a half hour or until all the cheese is melted and things are bubbly.