8 tortillas
2 cans cream of chicken soup
4 chicken breasts, cooked & cut into pieces
1 can green chilies (4 oz.), chopped
1 pt. sour cream
1 1/2 c. grated cheese
5 green onions, chopped

Mix ingredients together setting aside 1/3 for topping. Soften the tortillas in hot oil, about 1/2 minute on each side and drain on paper towel. Fill each tortilla with chicken-chili mixture, about 2 tablespoons in each. Roll up and place flat side down in casserole. When all are rolled and placed in casserole, add topping that was set aside and sprinkle on remaining cheese. Bake in 350 degree oven for 20 to 25 minutes, to bubbly stage with cheese melted, not brown. This dish may be frozen for later use.