1 pkg. tortillas
Leftover chicken
1 lg. onion, chopped
1 can green chilies, chopped
Lots of grated Cheddar cheese
2 cans cream of chicken soup
1 lg. container sour cream

Soften tortillas. Lay flat, put a tablespoon of the onion, cheese and chicken and a big serving spoon of the sauce (combination of soup, sour cream and chilies). Flop tortilla over and layer in 9x13 inch pan. Pour remaining sauce over and sprinkle cheese over top. Cover with foil and puncture so steam can escape. Bake 1 hour at 325 or 350 degrees.