1 c. cubed chicken or turkey
2 (10 oz.) cans of cream of chicken soup
1/2 c. sour cream
4 oz. can green chilies, chopped
1/2 tsp. salt
12 corn tortillas
2 c. longhorn cheese, grated
1/2 c. green onions, chopped

Heat chicken, sour cream, green chilies and salt. Fry each tortilla about 10 seconds (should remain pliable) or soften in microwave. Put a handful of cheese and onion on each tortilla. Add a small amount of heated sauce. Roll tortilla and place in shallow casserole. Pour remaining sauce over enchiladas. Sprinkle with additional cheese. Bake about 350 degrees for 20 to 30 minutes.