2 c. sour cream
2 (10 3/4 oz.) cans Cream of Chicken soup
1 (4 oz.) can green chilies, chopped
1 onion, chopped
12 oz. Cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
2 c. chicken, cooked & diced
12 tortillas

In large bowl, combine sour cream, soup, green chilies, onion and 1 cup of each cheese. Mix well and set aside. In another bowl, combine about 1/3 of the sauce; the chicken, and 1/2 cup more of each cheese. Mix well and set aside. Steam or fry tortillas, drain on paper towels. Place small amount of chicken mixture on one edge of tortilla and roll up. Place in a buttered 3 quart shallow baking dish. Fill all tortillas. Pour remaining sauce mixture over the filled tortillas. Make sure all tortillas are covered to prevent drying. Sprinkle with remaining cheese. Bake at 325 degrees for 20 minutes.