2 cans cream of chicken soup
2 c. sour cream
1 (4 oz.) can green chilies, chopped
2 c. cooked and diced chicken
1 onion, chopped, sauteed
6 inch tortillas
2 c. shredded medium Cheddar cheese

Combine and bring to boil in medium saucepan cream of chicken soup, sour cream and green chilies. Divide and combine 1/2 of sauce with chicken and onions. Heat tortillas in skillet, remove and put 2 1/2 tablespoons chicken mixture and some shredded cheese in middle of tortilla. Roll and place in greased 9x13 inch cake pan. Repeat with all tortillas. Cover with remaining mixture and cheese. Bake at 350 degrees for 45 minutes.