2 cans cream of mushroom soup
1 pt. sour cream
1 (4 oz.) can diced green chilies
Tortillas

FILLING:

1 to 2 c. cooked, boned chicken, chopped
2 c. shredded cheese
1 sm. onion, diced

Make sauce of first 3 ingredients. Thin a bit and heat slowly. Dip tortillas in hot oil to soften. Add a spoon of filling and top with a spoon of sauce. Roll and place in baking dish. Continue until dish is full (about 12 tortillas). Pour remaining sauce over tortillas. Sprinkle with grated cheese. Bake in 350 degree oven until bubbly on bottom.

Flavors blend if made ahead and allowed to set in refrigerator for a few hours. Bake just before serving.

FILLING: Combine filling ingredients. Add another can of chilies to this if you like yours hot.