16 oz. sour cream
1 large size can chicken soup
1 medium chopped onion
1 can Ro-Tel tomatoes
4 c. shredded cheese
36 corn tortillas
3 to 4 c. cooked chopped chicken

Mix soup, sour cream, onion, Ro-Tel and 2 cups of cheese in large bowl. Dip tortillas in hot oil and drain on paper towels. Put 2 tablespoons of mixture on each tortilla and roll up. Place, seam side down, in a large baking dish. Cover enchiladas with the remaining mixture and top with remaining 2 cups of cheese.

Bake at 350°F for 30 minutes.