2 cans cream of chicken soup
8 oz. sour cream
2 doz. corn tortillas
2-3 med. sized onions
1 sm. can chopped green chilies
1 lb. Monterey Jack cheese

In saucepan combine soup, chilies and sour cream. Heat and reserve for sauce. Saute corn tortillas in oil for 2-3 seconds on each side. Drain. Shred the cheese and chop the onions fine. Put 1-2 tablespoons cheese and onion into each tortilla. Roll and place seam side down in a large greased casserole. Pour sauce over top of tortilla. Bake at 375 degrees for 25 minutes. Sprinkle remaining cheese on top and return to oven until cheese bubbles. Serves 8-12.