8 oz. carton sour cream
1 can cream of chicken soup
1 (5 oz.) can chunk chicken
1 (4 oz.) can chopped green chilies
8 oz. grated Monterey Jack cheese
1 dozen corn tortillas
Oil for frying tortillas in

Heat oil in skillet and lightly fry tortillas. Drain on paper towels (alternate layers of paper towel/tortillas to keep warm until filled).

Combine sour cream, soup, chicken and chilies. Place spoonful of mixture in a tortilla. Add a little of each kind of cheese and roll up. Place in a 9"x12"x2" baking dish. Repeat until all tortillas are filled. Top with any leftover mixture and remainder of cheeses.

Bake at 300 degrees for 30 minutes.