1 c. sour cream
2 cans cream of chicken soup
1/2 c. salsa
1/4 c. green chilies, diced
1 c. cheddar cheese, diced
1 c. cooked chicken, diced
1/2 c. green onions, diced
1 doz. med. sized flour or corn tortillas

Combine first 4 ingredients, mixing until smooth. Mix in cheese, chicken and onions. Add 1 heaping tablespoon filling sauce mixture on a tortilla and roll up. Place side by side in baking pan. Pour and spread remaining sauce over enchiladas. Serve with more salsa. Bake at 325 degrees for 30 minutes. Serves 8 to 10.