1 pkg. 12 corn tortillas
2-3 c. cooked chicken
2 cans cream of mushroom soup
1 lg. onion, chopped
1 can of enchilada sauce
Grated Cheddar cheese

In 9 x 13 inch pan, spread a little bit of enchilada sauce. Mix chicken, onions and soup. Warm tortillas 1 minute in microwave. Place some of chicken mix in middle of a tortilla, roll it up and place, seam down in 9 x 13 inch pan. Repeat until all the chicken mix is gone. Pour remaining enchilada sauce on top of tortillas. Sprinkle with cheese. Bake 30 minutes at 350 degrees.