1-2 doz. corn tortillas
2 cans cream soup (may sub. 1 c. chicken gravy for 1 can soup)
1 sm. can green chilies
4 green onions
3 c. cooked chicken
2-3 c. grated cheese
1 med. container sour cream (may add yogurt, too)

Soften tortillas by frying quickly in small amount of cooking oil. Drain on paper towels. Mix 1 can of soup, chicken, chopped chilies, chopped green onions, 1/2 cup sour cream and 2 cups cheese. Place filling on tortillas and roll up. Do this to all of them.

Mix remaining soup and sour cream. Put some on bottom of 9 x 13 inch pan, to just cover. Place rolled enchiladas in pan. Cover with sour cream and soup sauce. Sprinkle remaining cheese over top. Bake at about 350 degrees until bubbly and cheese melts.