2 cans cream of chicken soup
1/4 c. sour cream
1 (4 oz.) can diced green chilies
1/2 tsp. salt
1/2 c. Velveeta cheese
1/2 c. Monterey Jack cheese
1/2 c. American cheese

FILLING:

2 c. grated cheese
1 dozen corn tortillas
4 deboned chicken breasts
1/2 c. chopped onion
1 c. cooking oil

Dip tortillas in oil for a few seconds to soften. Put in filling and 1 tablespoon sauce. Roll tortillas and arrange in shallow baking pan. Top with remaining sauce and cheese. Bake at 350 degrees for 20-30 minutes.