1 1/2 c. shredded cooked roast beef
1 sm. onion, chopped
8 oz. carton sour cream
1/2 lb. grated cheese
1 (10 oz.) can cream of chicken soup
1 (4 oz.) can chopped green chilies
12 tortillas (corn)

Heat meat, soup, onion, chilies and sour cream together in a saucepan. Dip corn tortillas in hot grease to soften. Grate cheese. Fill softened tortillas with sour cream mixture and grated cheese and roll up. Place in baking pan. Cover with remaining mixture and cheese. Put in oven until bubbly. May be topped with taco sauce and cheese.