2 c. cooked and cubed chicken
2 c. sour cream
1 can cream of chicken soup
2 Tbs. chopped onion
1/8 tsp. salt
¼ tsp. pepper
4-8 oz. diced green chilis
2 c. grated cheese
12 tortillas
Mix all ingredients and spoon into tortillas. Roll up and place in baking dish. Spread remaining mix on top of enchiladas. Cover and bake @350 for 20 min. Uncover and sprinkle with cheese and bake for another 10 min.