1 whole chicken, cooked & boned
2 cans cream of chicken soup
1 pt. sour cream
1 sm. can chopped green chilies
1 sm. onion, chopped
1 lb. Monterey Jack cheese, shredded
1 doz. corn tortillas

Mix soup, sour cream, green chilies and chopped onion in a medium saucepan and heat until thoroughly warm but not boiling. Fill each tortilla with chicken, cheese and a spoonful of cream mixture and roll and place in 9 x 13 inch pan. Once all tortillas are filled pour remaining sauce over enchiladas and top with remaining shredded cheese. Bake at 325 degrees for 30-45 minutes.