2 (10 3/4 oz.) cans cream of mushroom soup
1 (8 oz.) carton sour cream
1/2 to 1 can Rotel tomatoes (depends on how spicy you want it)
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
2 c. shredded cheddar cheese (mild or medium)
1 c. green onion, chopped
Optional: 1 or 1 1/2 cup cooked chicken, chopped up
12 to 18 corn tortillas
Hot salad oil

In a saucepan, combine, soup, sour cream, Rotel tomatoes, salt, pepper and garlic powder. Cook over medium heat, stirring often until hot. Turn off heat.

Combine cheese and onions together. Cook each tortilla in hot oil for a few seconds. Drain on paper towels.

Spoon in about 2 tablespoons soup mixture on each tortilla, add chicken next if you want, then the cheese. Roll up tightly. Place in a greased 9 x 13 pan.

Spread the rest of the soup mixture on top and sprinkle cheese on top. Bake at 350 degrees for 20 to 30 minutes until bubbly. Do not cover while baking.