1 1/2 lb. chicken breasts
2 cans cream of chicken soup
1 c. sour cream
1 1/2 tsp. minced onion
2 (4 oz.) cans mild green chilies
1 c. grated Cheddar cheese

Preheat oven to 350 degrees. Boil chicken in water until tender. Remove skin, cut into bite size strips. Heat soup, sour cream, onion and chilies in pan about 5 minutes. Soften tortillas in hot oil in skillet and drain. Top each tortilla with chicken and 2 tablespoon soup mixture; roll up. Arrange in greased 13 x 9 x 2 dish. Pour remaining sauce over and top with cheese. Bake 30 minutes. Serves 6.