24 corn tortillas
1 can Cream of Chicken soup
1 pt. sour cream
2 c. onion, chopped
2 lg. cans Ortega chilies, chopped
4 c. shredded cheese
2 chicken breasts, cooked & shredded

Mix everything and reserve 1 1/2 cups of cheese. Put filling in tortillas, roll up, and place in baking dish. Top with remaining cheese. Bake 20 to 30 minutes to bubbly crisp at 375 degrees.