2 1/2 to 3 lbs. chicken breasts
2 cans cream of chicken soup
1 c. sour cream
1 1/2 c. minced onions
2 (4 oz.) cans chopped chilies
12 tortillas
1 c. grated Cheddar cheese

Cook chicken, remove skin and bones, and chop into pieces. Mix together soup, sour cream, onion and chilies; heat about 5 minutes (do not boil). In skillet, soften tortillas in hot oil; drain on paper towels. Place chicken and about 2 tablespoons soup mixture on each tortilla. Roll up and place in greased 12 x 9 inch baking dish. Pour remainder of soup mixture over and sprinkle with grated cheese. Heat at 350 degrees for about 30 minutes. Delicious!