1 chicken, whole, cooked, boned, skinned & chopped
1 lb. sharp Cheddar cheese, grated
1 (16 oz.) sour cream
1 pkg. tortillas
3 (7 oz.) cans diced chilies
1 onion, diced
1 lg. can peeled & diced tomatoes

Mix cooked, diced chicken with sour cream and Cheddar cheese. In fry pan, cook chiles, onion and tomatoes on simmer, while you fix everything.

Fry tortillas in oil and drain. Don't make them crisp! Then dip each in tomato mixture and fill with chicken mixture. Roll lengthwise and put in pan. Pour remaining sauce over pan of enchiladas and bake at 350 degrees covered for 45-60 minutes.