Chicken Enchiladas

by Della Gallaugher

Flour Tortillas

1 chicken fryer, cooked boned and cut into pieces (or 4 to 6 breasts)

1 small can green Ortega chilies

1 can cream of mushroom soup

1 pt sour cream

1 lb Colby Jack Cheese

1 can cream of chicken soup

1/2 cup minced onion

Mix chilies, mushroom soup, chicken, sour cream, onions, and 1/2 of cheese.  Put mixture into tortillas and roll into enchiladas.  Put cream of chicken soup and rest of cheese on top. Bake for 20 minutes at 350°