3 chicken breast
1 c. grated cheese
chopped onion
flour tortillas
1 can cream of mushroom soup
1- 8 oz. sour cream
1 lg. can diced green chilies

Cut up chicken in small pieces and stir fry in pan with onions. Mix together soup, sour cream and chilies, cover bottom of 9 x 13 pan with half of mixture, fill tortillas with chicken and roll up, place in dish and cover with remaining soup mixture. Top with cheese and bake at 350°F for 30 mins.