Shelley Grafton, Jo Ann Grafton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 pint sour cream
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel® tomatoes
• 1 stick oleo
• About 1 cup onion
• 2 cup Cheddar cheese (mild or sharp)
• 2 large cans deboned chicken
• Flour tortillas

Cook onion in oleo; add chicken, soup, tomatoes, and sour cream. Cook until mixed thoroughly. Layer bottom of pan with mixture. Place a large spoonful of mixture in tortilla, wrap up and place in pan. Cover with more mixture. Place cheese on top. Cook at 300 degrees for 30 minutes.

---

---

---

---