2 c. cooked chicken (shredding or diced)
1 can cream of chicken soup
4 oz. chopped green chilies
8 oz. shredded cheddar cheese (divided)
1 pkg. small soft tortillas (10ct.) or large soft tortillas (8ct.) I use whole wheat.
Mix soup, green chilies, chicken and 1 cup cheese in bowl. Divide mixture evenly between tortillas. Spread mixture on each tortilla. Roll up tortillas. Place roll ups in a gallon-size Ziploc freezer bag. Place 1 cup cheese in pint-size Ziploc freezer bag.
Option 1 - Thaw completely. Place seam side down in baking dish. Sprinkle tops cheese. Bake on 350° for 20 minutes.
Option 2 - To cook from frozen: Place seam side down in baking dish. Sprinkle tops cheese. Bake on 300° for 40 minutes.