1 doz. corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. sour cream
1 (4 oz.) can chopped green chilies
1/2 c. onion, chopped
1/2 tsp. salt
2 c. chicken, coarsely chopped
2 c. sharp cheese, grated

Combine soups, sour cream, chilies, and salt. Heat and stir until smooth. Mix cheese, onion, and chicken. Steam tortillas to soften. Place a portion of cheese filling across center of tortilla. Roll and place seam side down in greased casserole. Pour sauce over enchiladas. Sprinkle with additional cheese, if desired. Bake at 350 degrees for 40 to 50 minutes.