1 c. chopped onion
1 tbsp. oil
3 c. diced soy chicken
2 (4 oz.) cans green chiles, chopped
1/2 lb. cheese, shredded
1/2 lb. Monterey Jack cheese, shredded
12 corn or flour tortillas
2 (8 oz.) cartons sour cream

Saute onion in oil. Add soy chicken, chiles and 2/3 of each cheese. Heat tortillas in microwave to soften. Divide chicken mixture evenly among tortillas. Roll up and place in greased 9x13 baking dish.

Combine soup and sour cream. Pour over enchiladas and top with remaining cheese. Bake at 350 degrees for 20-30 minutes. Serves 6.