2 cans cream of chicken soup
Cheese (shredded)
Onions (chopped)
1 pt. sour cream
1 doz. corn tortillas
1 sm. can chopped green chiles
Oil

Combine sour cream, chiles and soup. Heat the mixture. Slightly fry the corn tortillas in oil; making sure tortillas are still pliable.

Open a tortilla and put heated mixture on it. Then put some cheese and onions over that. Fold the tortilla like an enchilada.

After all are finished, put in oven or microwave long enough to melt the cheese. Serve with salsa.