2 c. shredded Cheddar cheese
1/2 c. chopped onions
1 doz. corn tortillas
2 (10 oz.) cans cream of chicken soup
1/2 c. sour cream
2 (4 oz.) cans dried green chilies

Combine cheese and onions. Barely warm tortillas in hot oil. Do not over heat or shells will get hard. Fill shells with cheese-onion mixture. Roll each and place in baking dish.

In bowl combine chicken soup, sour cream and green chilies. Mix well and pour over filled shells. Sprinkle with cheese and bake at 350 degrees for 20-30 minutes.