It has chicken and tortillas and stuff

• Mexican dip; could use chopped white onion instead of green onions as an option
• boneless, skinless chicken breasts
• cream of chicken soup
• sour cream
• 8"-10" tortillas

Dice chicken; brown in oil. Mix in however much dip looks like a good ratio with the chicken and warm (if you used white onion, you may or may not want to cook it long enough for onions to turn translucent). Mix in a bit of soup and sour cream (however creamy you want it...for me, it doesn't take much). Remove mixture from pan. Put enough oil in the pan to cover bottom; heat. Place 1/4-1/2 c. filling in the middle of a tortilla. Fold opposing ends in about 1.5", then fold the long ends over this so they meet. Use a small amount of water to make the tortilla stick to itself, sealing up the entire tortilla. Place in hot oil and fry both sides. I think you could also lightly butter the outside of the tortillas and bake, if you'd rather not fry.
recipe by erin