2 doz. (6 inch) corn tortillas
1 can cream of mushroom soup
1 sm. can diced chilies
1/2 lb. grated Monterey Jack
1 pt. sour cream
1 can cream of chicken soup
1/2 lb. grated cheddar cheese
1 med. bunch green onions, chopped

Fry tortillas in oil until soft and pliable; drain and pat dry. Spray 9 x 13 inch pan with Pam or grease lightly. Mix soups, sour cream and chilies. Take a tortilla and put a dollop (a heaping tablespoon) of mix, a pinch of cheese and a pinch of green onion and roll; place in pan. Fill the pan with tortillas, placing them close together. Take remaining mix and spread over all the tortillas. Garnish with remaining cheese and onions. Bake at 350 degrees for 25 to 30 minutes.