1 dozen flour tortillas
1 can cream of chicken soup
1 (4 oz.) can diced green chilies
1 c. sour cream
1 bunch green onions
2 c. diced, cooked chicken or turkey
2 c. Monterey Jack cheese, grated
1 c. cheddar cheese, grated

Combine soup, sour cream and chilies in saucepan or microwave safe bowl. Heat slowly. In another bowl, combine chicken or turkey, onions and Monterey Jack cheese. Mix lightly. Add half of the soup mixture; mix. Place a heaping spoonful of meat mixture on center of tortilla. Roll tortilla and place seam side down in greased baking dish (9"x13" works well). Pour remaining sauce over enchiladas and top with cheddar cheese. Bake at 350 degrees for 25 to 30 minutes. Freezes well.