3 cans cream of chicken soup
1 or 2 cans chopped mild green chilies
1 lg. container sour cream
2-5 bunches green onions
1 pkg. Monterey Jack cheese
12-14 corn tortillas

Mix soup, chilies, and sour cream; heat. Dip tortillas in hot grease until soft or put in microwave until soft - a few seconds. Chop onions, green stems, and all and grate cheese. Place spoonful of soup mixture in center of tortilla and place some onions and cheese, then roll up. Place in greased baking dish and cover with remaining soup mixture, cheese, and onions. Bake 30-40 minutes at 350 degrees until bubbly and cheese is melted.