2 c. sour cream
1 (10 oz.) can cream of chicken soup
2 large chicken breasts, chopped or cut into strips
1 onion, julienne
butter
1 large pkg. tortillas
2 c. shredded mozzarella cheese

Combine the soup and sour cream in a bowl and mix well. Sauté the chicken and onion in the butter in a skillet until the chicken is cooked through. Add half the sour cream mixture and mix well. Simmer for 10 minutes, stirring frequently. Spoon the chicken mixture onto the tortilla and roll to enclose the filling. Arrange the tortillas, seam side down, in a greased baking dish. Spread with the remaining sour cream mixture.

Bake at 350°F for 15 minutes. Sprinkle with the cheese.

Bake just until the cheese melts.