1 can cream of chicken soup
1/2 c. sour cream
1/2 c. chopped green onions (scallions)
1 (4 oz.) can green chilies, chopped
1 1/2 c. cooked, diced turkey
1 c. grated Cheddar cheese
8 corn tortillas
1/4 c. vegetable oil
1/4 c. milk

Heat oven to 350 degrees. Combine soup, sour cream, 1/4 cup onions, and green chilies. Save 3/4 cup of sauce so made. Mix rest with turkey and 1/2 cup cheese. Lightly fry tortillas in vegetable oil, one at a time. Drain on paper towels. While hot, fill 1/8 turkey mixture. Roll. Place, seam side down, in baking dish. Mix reserve sauce with milk. Pour over rolled tortillas. Bake, covered, at 350 degrees for 30 minutes. Remove and sprinkle with remaining onions and cheese. Makes 4 servings. May be made ahead of time, then put in oven.

This dish comes from Tucson, Arizona, where my sister lives who has become an excellent cook of Mexican dishes.