1 chicken, stewed and deboned
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies, chopped
1 sm. to med. sized onion
1 - 1 1/2 c. grated cheese
1 pkg. frozen tortillas

Heat together 1/2 of the chicken, soups and chilies; dilute with water if too thick. Separate frozen tortillas under running water. Heat each a few seconds in hot skillet. Fill each tortilla with a little chicken meat, cheese and onion and roll up, placing them in baking dish, layering if needed. Cover with chicken/soup mixture. Top with grated cheese. Bake at 375 degrees until bubbly.