2 pounds of boneless chicken cubed
1 medium onion chopped
1/2 stick of butter or margarine
2 cans chopped green chilies (I use Rotel with Chilies)
1/4 cup lemon juice
garlic, salt and pepper to taste
1 pound of Monterrey Jack cheese (grated)
2 cans of cream of mushroom soup
24 ounces of sour cream
1 bag of the large flour tortillas
Instructions
Sauté chicken and onion in butter or margarine, when almost done pour in chilies and lemon juice. Cook on low until almost all liquid is gone. Set aside. Mix 1/2 pound of cheese, mushroom soup and sour cream in a large bowl. Add sautéed chicken to this mixture. Spoon onto tortillas, roll up and place in dish. A 9 x 13 pan will hold 7-8 tortillas. Once I have them all in my dish I cut them into thirds to make them easier to serve. Pour remaining mixture over the top of the filled tortillas and top with the other 1/2 of cheese. I cook them at 350 degrees until they bubble and the cheese on top it good and melted.