Chicken Enchilada's

3-4 chicken boneless skinless chicken breasts, cooked and cubed or shredded

2 cans cream of mushroom soup

(1) 16oz container of sour cream

1 pkg green onions, chopped

1 can green chilies

1-2cups shredded cheese (to taste)

1 pkg flour tortillas

Mix together all filling ingredients and spoon about two or three tablespoons into each tortilla and roll up then place in 9x13 baking dish. Once all the tortillas are filled use remaining filling (should be about 1/3 of it) to cover the rolled tortillas. Bake at 350 (covered with alumnium foil)for about an hour or until bubbling. (remove cover for last 10-15mins of baking)