2 cans cream of chicken soup
3 c. shredded cheddar cheese
2 c. chopped onions
3 cans Swanson chunk white chicken
1 carton sour cream
Corn or flour tortillas

Heat above ingredients in pan till warm and blended, except tortillas. Warm tortillas in microwave a few seconds till soft. Fill and roll tortillas and place seam down in 9 x 13 inch pan. Pour soup over top of prepared enchiladas and sprinkle extra grated cheese over top. Cover and bake at 350 degrees for about 30 minutes.