Instructions: Cook chicken in salted water until tender, about 1 hour and then cube. Saute onion, green chiles, and butter about 10 minutes. Put chicken pieces in skillet with onion/chile mixture and add undiluted soups. Cook until bubbly. Fold in small carton of sour cream and 1 cup cheddar cheese. Spread thin layer in bottom of 9 x 13 inch pan. Stuff mixture into flour tortillas, roll, and cover with remaining mixture. Sprinkle remaining cheese over top and bake at 350 degrees 20- 30 minutes.

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