1 doz. tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. sour cream
14 oz. can chopped green chilies
1/2 c. onion, chopped
1/2 tsp. salt
2 c. cooked chicken
2 c. sharp cheese, grated

Combine soups, sour cream, green chilies and salt. Heat and stir until smooth.

Mix cheese, onion and chicken. Steam tortillas to soften (or dip in hot cooking oil to soften).

Place a portion of cheese filling across center of tortillas. Roll and place seam side down in greased casserole. Pour sauce over enchiladas. Sprinkle with additional cheese if desired. Bake at 350 degrees 40 to 50 minutes.