8 flour tortillas
8 oz. chicken, chopped
16 oz. sour cream
1 can cream of chicken soup
1/2 onion, chopped
2 tbsp. butter
1 can green chiles
1/2 c. shredded cheese (Monterey Jack or cheddar)

Chop onion and saute in butter. Add chicken, sour cream, soup and green chiles. Bring to boil, remove from heat. Spoon 3 tablespoons of mixture into each tortilla. Roll and place in casserole. Pour remaining soup-sauce over top. Top with grated cheese. Cover with foil and bake at 350 degrees for 20 minutes.