12 thick corn tortillas
1 (10 oz.) can cream of chicken or cream of mushroom soup
16 oz. sour cream
1 green onion, diced
1 (7 oz.) can diced green chilies
12 oz. shredded Jack cheese, or other white cheese
Chopped parsley

Combine soup, sour cream, chiles and green onion. Place 1 tablespoon of the mixture at one end of a tortilla. Roll up and place seam side down in a shallow baking dish. Repeat for other tortillas.

Pour remaining mixture over top of enchiladas and sprinkle with cheese. Cover and bake in a 350 degree oven for 20-25 minutes or until heated through. Garnish with chopped parsley. Makes 12 enchiladas, about 6 servings.

Optional: Add chicken or pork to sauce.