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.