1 can cream of chicken soup
1 cup sour cream
3/4 lb. cheddar cheese
3 boneless chicken breast
12 small flour tortillas
Cook chicken as instructed on the seasoning packet.
Combine soup, sour cream, chicken and most of the cheese.
Fill each tortilla with mixture and roll up.
Place filled tortillas in greased pan.
Sprinkle remaining cheese on top.
Cover and refridgerate overnight.
Bake at 350