1 small onion, chopped
1 tbsp. vegetable oil
2 c. cooked chicken
1 can cream of chicken soup
2 cans chopped green chilies
1 pkg. shredded Colby-Monterey Jack cheese
1 can Cheddar cheese soup
8 flour tortillas

Sauté onion in oil until tender. Stir in chicken, cream of chicken soup and 1 can green chilies. Spoon 1/3 cup chicken mixture down center of each tortilla. Sprinkle with cheese; roll up tortilla. Place in a lightly greased dish. Spread Cheddar cheese soup over this and then top with remaining shredded cheese and green chilies.

Bake at 350°F, covered, for 20 minutes; uncover and bake for 5 minutes.