1 whole chicken
1 diced onion
Grated Cheddar cheese
12 flour tortillas
21 oz. cream of chicken soup
1 pt. sour cream
4 oz. diced green chiles

The night before combine soup, sour cream and chiles and refrigerate. Precook chicken and remove all meat or use leftover chicken. Warm tortilla so it rolls easy. Place cream sauce, chicken, onions and cheese in tortilla and roll, place in baking dish. Cover top of rolled enchiladas with cream mix and sprinkle with cheese. Bake at 550 degrees until cheese melts and sauce is bubbly.