2 cans boned chicken (5 oz.)
1 sm. can chopped Ortega chilies
3 cans cream of chicken soup
1 1/2 lg. (16 oz.) carton sour cream
1/2 chopped onion
2 chopped green onions
1 lb. Jack cheese, grated
2 doz. corn tortillas

Combine chicken, chopped chilies, 1 can soup, 1/2 of the sour cream, all of the onions and 1/2 of the cheese to make filling.

Fry tortillas just to make soft. Put about 1 tablespoon filling in center of each tortilla and roll up. Place in 9x13 baking dish.

Heat together 2 cans soup and rest of sour cream. Pour over rolled tortillas. Top with remaining cheese. Put in 350 degree oven for 20-25 minutes. 12 servings.