4 lg. flour tortillas
1 c. cut, stewed chicken
1 c. cheddar/monterey jack mixed cheese
1 sm. (4 oz.) can diced green chilies
1/2 c. diced onion
1 can cream of chicken soup
1 c. sour cream
Salsa

Combine chicken, cheese and onion in a separate bowl. Combine soup, chilies and sour cream. Spread about 1/2 cup soup mixture in bottom of 9 x 9 inch square pan. Roll tortillas and place upside down in pan. Cover with remainder of soup mixture. Garnish with cheese. Bake at 400 degrees for 20 to 30 minutes. Serve hot topped with salsa.