1 sm. can diced green chilies
1 can cream of mushroom soup
1 (16 oz.) sour cream
2 c. chicken or 1 lb. ground beef, cooked
2 c. grated cheese
1 doz. lg. corn tortillas or 2 doz. sm. or flour tortillas
1 lg. can Roserita enchilada sauce (or more)

Mix all ingredients together except 1/2 cup cheese, enchilada sauce and tortillas. Fry corn tortillas quickly to soften each one in hot oil. Or heat flour tortillas in hot skillet, until warm. Fill tortillas, roll, put in pan. Save 1/3 of filling and layer of top of rolled tortillas, if desired. Pour enchilada sauce over tortillas in pan. Sprinkle remaining grated cheese over the top of sauce. Cover pan with foil and bake at 350 degrees for approximately 15 to 20 minutes or longer, if necessary.