INGREDIENTS
8
large Flour Tortillas {I like to use Mission Soft Taco size}
2 cups
Diced Rotisserie Cooked Chicken
2 cups
Sour Cream
1 1/2 cups
Medium Shredded Cheddar
2 cans
Campbell’s Cream of Chicken Soup
1
small can Diced Green Chiles {4 oz.}
1/4 tsp
Garlic Salt
1/8 tsp
Pepper