Chicken Tortilla - cooking recipe

Ingredients

12 flour tortillas
4 chicken breasts, cooked and diced (I use a whole chicken or thighs)
2 cans cream of chicken soup
1 large can Ortega chili peppers, diced
1 pt. sour cream
3/4 lb. Jack cheese, grated (divide in half)
3/4 lb. sharp Cheddar, grated (divide in half)
1/2 c. chopped green onion tops
1 small onion, chopped, or use 1 bunch green onions and chop whole onion, reserving some of tops

Preparation

Combine soup, chili peppers, 1/2 green onion, sour cream and 1/2 of cheeses.
Mix well.
Set aside 1 1/2 cups.
Add chicken to remainder.
Put 3 tablespoons one each tortilla and roll up.
Place in a 9 x 13-inch greased baking dish.
Pour remainder of sauce over top.
Sprinkle with cheese, green onion tops and paprika, if desired.
Cover with foil.
Refrigerate for 8 hours or overnight. Bake at 350\u00b0 for 30 minutes, covered, and 15 minutes, uncovered.