1 c. shredded Cheddar cheese
1 c. diced chicken
1/2 c. chopped green onion
2 cans cream of chicken soup
1 pt. sour cream
1 can diced green chilis
1/2 tsp. salt

Combine sauce ingredients and heat until smooth. Mix cheese, chicken and onions together. Dip corn tortillas in hot oil to soften. Place 2-3 tablespoons filling in center of each tortilla; add 1 tablespoon of sauce and roll tortilla. Place seam side down, side by side in baking dish. Pour remaining sauce over all. Bake at 350 degrees for 30 minutes.