1 pkg. flour tortillas (20 ct.)
Chicken - boned, can or ground
1 med. onion, chopped
1 can chopped chilies
1 pkg. Monterey Jack cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chicken broth (or water if canned or ground chicken)
16 oz. carton sour cream

Mix soups and broth together until all lumps are gone. Mix in with soups the onion, chilies, chicken and sour cream. Put about 2 to 3 tablespoons of mixture in each tortilla and a small amount of cheese, then roll. Line each one up side by side in 9 x 13 inch pan. With remaining mixture pour on top, and sprinkle with cheese. Cook on 325 degrees for 20 minutes.