2 1/2 c. chicken, cooked
4 oz. can green chilies
1 can cream of chicken soup
4 oz. sour cream
1/2 c. onions
2-3 dozen corn tortillas
2 cans enchiladas sauce
1 c. cubed Velveeta
1 c. Monterey Jack cheese, shredded

Mix chicken, green chilies, soup, sour cream, onions, and Velveeta cheese together. Set aside. Pour about 1/4 inch of Crisco oil in skillet and heat. In second skillet heat enchiladas sauce. Take corn tortillas one at a time and heat in oil and then dip in sauce. Place 1 1/2 tablespoons of chicken mixture on each shell and roll up. Place in a greased cake pan. Continue until all shells are completed. Pour remaining sauce over completed shells in pan. Top with Monterey Jack cheese and bake at 350 degrees for 20-30 minutes or until bubbly.