24 corn tortillas
1 can cream mushroom soup
1 can chopped green chilies
1 sm. container sour cream
1 lb. grated cheese
1 lg. boiled and boned chicken
1 can cream chicken soup
1 lg. onion, chopped

Soften tortillas. Put a little cheese, onion, and chicken in each tortilla and roll. Place seam side down in oblong pan; place enchiladas close together. Repeat until all tortillas are used. In medium saucepan combine soups, chilies, and sour cream. Heat completely and pour over enchiladas. Sprinkle with cheese and cook until onion is tender, about 30-45 minutes at 350 degrees.