12 flour tortillas
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 lb. grated Monterey Jack or cheddar cheese (I use 1/2 lb. of each)
1 (3 oz.) can chopped green chilies, also the juice (med. hot)
1 lg. onion, diced
3 c. diced chicken or seasoned hamburger meat (cooked)

Divide onion, chicken or meat, 1/2 of the cheese and place on the 12 tortillas. Roll up and place in a large baking dish; seam down. For sauce heat soup, green chilies with juice. Add sour cream. Don't boil. Pour sauce over the enchiladas. Sprinkle on the remainder of the cheese. Bake at 350 degrees until bubbly, about 25-30 minutes. Cover this dish with foil before baking.