mix together:
4 chicken breasts cooked and shredded
2 cans cream of chicken soup
1 pint sour cream
1 small can diced green chilis
2 cups shredded cheddar cheese
1/2 cup chopped onions
1 can of your favorite enchilada sauce, divided in half
Spoon meat mixture into 12 flour tortillas. Roll, and place into greased 9"x 13" pan. Pour other half of ennchilada sauce on top of tortillas. Sprinkle with extra grated cheese.
Bake @350 degrees for 45 mins. to an hour.
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