1 chicken, cooked, deboned, cut in bite-size pieces
1 pt. sour cream
1/2 c. green chilies, chopped
1 med. onion
1 lb. Monterey Jack cheese (no substitute)
1 (10 oz.) can enchilada sauce
1 pkg. flour tortillas
Salt and pepper to taste

Preheat oven to 375 degrees. Mix sour cream, chilies, 2 cups grated cheese, chicken and salt and pepper. Rub enchilada sauce on tortillas. Spread 1/8 of mixture down the middle of the tortilla. Roll tortilla up with seam down. Place remaining sauce on top of enchiladas and sprinkle with remaining cheese. Place in an ungreased pan. Bake until heated through.