2 cans cream of chicken soup
1/2 bunch chopped green onions
2 lb. cooked chicken, chopped
flour tortillas
1/4 c. salsa
1 pt. sour cream
4 c. shredded cheese

Mix chicken soup, salsa, sour cream, green onions and 2/3 cup cheese. Add chicken. Put 2 to 3 teaspoons mixture in each tortilla. Roll up and place in a greased casserole dish, seam side down. Pour any leftover mixture on top of tortillas, then cover with remaining cheese.

Bake at 350°F for 30 minutes.

Serve with chopped tomatoes, shredded lettuce, sour cream and additional salsa.