2 cans cream of chicken soup (no water or milk)
1 lg. sour cream
1 lg. green chili, diced (you might want to use a small can of green chilies)
15 oz. jar or canned boned chicken

FILLING:

2 1/2 c. grated cheese
1 c. green onions, chopped or chives

Mix soup, sour cream, green chili, salt and chicken together. Pour a little of this mixture in bottom of pan. Fill tortillas with cheese and onions and roll each filled tortilla and put into pan on top of mixture. After all tortillas are in pan, pour rest of mixture over enchiladas. Bake at 350 degrees for 25 to 30 minutes. I use a 9x12 inch pan.