2 sm. cans mild chopped green chilies
2 cans Campbell's cream of chicken soup
1 sm. tub sour cream
1 pkg. (1 dozen) frozen corn tortillas
1/2 c. onions, chopped
1 sm. pkg. shredded cheese

Warm soup, sour cream and chilies in saucepan. Dip each tortilla in soup mixture and add cheese and onion. Lay in pan and roll up. Pour soup mixture that remains on top. Sprinkle with cheese and bake at 350 degrees for 15-20 minutes. This should be made in a 9x13 baking dish.