3 lbs. chicken, cooked, boned & diced
2 cans cream of mushroom soup
2 tbsp. onion, diced
1 (8 oz.) carton sour cream
2 sm. cans of chopped green chilies
12 flour tortillas (I use Cactus brand)

Heat mushroom soup, onion, sour cream and chopped green chilies. Heat tortillas in small amount of oil, one at a time. Drain on paper towel. Spoon 2 tablespoons of creamed mixture onto each tortilla and sprinkle with chicken. Roll up and place in 9 x 13 inch pan. Pour remaining soup over the top of rolled tortillas. Sprinkle with grated Cheddar cheese.