2 cans cream of chicken soup
1/2 c. sour cream
1/2 sm. can green chilies, or to taste
1/2 c. chopped onions, green onions are best
1 to 1 1/2 c. shredded cheese
2 c. chopped, cooked chicken
1 dozen corn or flour tortillas

Mix together soup, onions, chilies, and sour cream in saucepan and warm. Warm corn tortillas in pan with oil. Put cheese, chicken, and sauce in tortillas. Fold up and line up in pan. Pour remaining sauce over top and sprinkle with remaining cheese. Heat approximately 20 minutes at 375 degrees. If using flour tortillas, there is no need to warm them.