1 whole chicken
2 to 4 c. Cheddar cheese
1 can chilis, diced
1 pt. sour cream
1 can cream of mushroom soup
1 onion
1 pkg. flour tortillas

Boil chicken and debone. Put floured tortillas in microwave for 30 seconds. Fill warmed tortilla shells with chicken, cheese and onion. Tuck ends. In a saucepan, cook cream of mushroom soup, sour cream, and chilis. Place filled tortillas in a 9 x 13 inch pan. Pour soup mixture over the top and sprinkle with Cheddar cheese. Bake at 325 degrees for 40 minutes.