1 c. chicken or turkey pieces, cooked and diced
2 cans cream of chicken soup
1-2 sm. cans chopped green chilies
1 c. sour cream
2 c. grated cheese (just Cheddar or with Monterey Jack)
1/2 to 1 c. chopped onion
1 dozen corn tortillas
Cooking oil

Combine soup, chilies and sour cream. Heat, but don't boil. Heat each tortilla in 1/2 inch hot oil until pliable (count to 4, turn over and count to 4 and drain on paper towel). Place desired amount of cheese on one side of tortilla, add onion, chicken or turkey, and 1 tablespoon sauce.

Roll up and place side by side in a baking dish which has been spread with a thin layer of sauce. Cover with remaining sauce, sprinkle with cheese and onion. Heat covered until bubbly at 325 degrees for approximately 25 minutes. If you like, serve with additional sour cream. You can alter all quantities to your liking.