2 pkgs. flour tortillas
1 lg. fryer, deboned
1 c. Cheddar cheese
1 c. Mozzarella cheese
1 onion
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 (4 oz.) green chilies

Boil chicken and debone. Dip tortillas in hot broth. Mix small amount of broth with chopped chicken. Put spoonful of chicken, Cheddar, Mozzarella, onion on each tortilla. Roll tortilla up and place seam side down in casserole dish. Mix cream of chicken soup, sour cream, and drained chopped green chilies. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees for 20 minutes. Serve with guacamole and tostados.