4 chicken breasts, skinned, boned and diced
2 cans cream of chicken soup
1 pt. sour cream
1 tsp. Accent or MSG
12 corn tortillas
2 (4 oz.) cans diced green chiles
2 tbsp. corn oil
3 c. sharp cheddar cheese
1/2 bunch green onions, chopped

In a skillet, fry the pieces of chicken until golden. Remove and dice. In saucepan, mix together chicken, soup, sour cream, chiles and MSG. Cook over medium heat, stirring constantly, until boils. Reduce heat and simmer 5 minutes.

Heat oil in pan. Heat tortillas until flexible. Remove from pan and place 2 heaping tablespoons chicken mixture on each tortilla. Roll and place in baking dish. Pour the remaining mixture over tortillas; sprinkle with grated cheese and top with onions. Bake at 350 degrees for 30 minutes. Serves 4-6.