2 cans cream of chicken soup
2 c. sour cream
3 c. boned chicken (cooked)
1 (4 oz.) can chopped green chilies
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
4 c. shredded Monterey Jack cheese
1 c. chopped green onions
1 dozen corn tortillas
Hot vegetable oil

Combine soup, sour cream, green chilies and seasonings in sauce pan and cook over medium heat until hot. Combine cheese and onions in bowl. Cook each tortilla in hot oil until softened and drain on paper towel. Place 2 tablespoons chicken and 1 tablespoon soup sauce and 3 tablespoons cheese mixture on edge of tortilla and roll up. Place in 9 x 13 dish. Spoon remaining soup mixture over top and sprinkle with remaining cheese mixture. Bake 350 degrees for 30 minutes.