• 2 cans Cream of Chicken Soup
• 1 can diced green chiles
• 1 dozen corn tortillas
• 1 chopped onion
• 2 cans Swanson boned chicken
• 1 pint sour cream
• 2 cups grated longhorn cheddar cheese

1. Mix soup, chicken, chiles and sour cream in sauce pan and heat.
2. Heat 1/2 inch of oil in skillet and put tortillas in oil until soft;
3. drain on paper towels.
4. Roll some cheese and onion into each tortilla and place in baking dish.
5. Pour heated soup mixture over tortillas.
6. Sprinkle remaining cheese on top and heat 20 - 30 minutes in 375 degree oven.

   Serve hot.

Sometimes I like to add diced olives!