1 whole chicken
1 can green chiles
1 can cream of chicken soup
18 corn tortillas
Oil
1 chopped onion (sm.)
2 c. grated Monterey Jack cheese
1 c. sour cream

Boil chicken, bone and chop fine. Put in bowl. Add 1/2 onion, 2 cups broth from chicken.

Heat tortillas in oil. Put chicken inside tortillas and roll and place in 9x15 pan.

Mix soup, 1/2 can water, sour cream, chopped green chiles, onions. Pour over chicken rolls. Sprinkle on cheese. Bake 30 minutes, 350 degrees, until bubbly.