Chicken Enchiladas

2 c. chopped chicken
1 pt. sour cream
2 cans cream of chicken soup
1 (4 oz) can chopped green chilies
1/2 c. chopped onions
2 c. grated cheese
1 doz. large flour tortillas

Mix chicken, chilies, and onions in mixing bowl.  Set aside.  In small saucepan, add soup and sour cream.  Heat until warm.  Heat tortillas for 30 seconds each in microwave.  Divde mixture between 12 tortillas.  Spread large spoonful of sour cream mixture over each tortilla.  Sprinkle with small amount cheese.  Roll tortilla and put in a 9X13 pan, squeezing to fit all in one layer.  Spread remaining sour cream mixture over the top.  Sprinkle with remaining cheese.  Bake for 30 minutes at 350.

**I put a small amount of the sour cream mixture in the bottom of the pan to keep the tortillas from sticking to the pan. **