Chicken Enchiladas

Recipe from Cindy Gillette

2 cups chopped chicken (canned works great)
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can chopped green chilies
1/2 cup chopped onions (optional)
2 cups grated cheese
12 large flour tortillas

Mix chicken, chilies, and onions in mixing bowl. Set aside. In small saucepan, add soup and sour cream. Heat until warm. You may want to put a little bit of the sour cream mixture in the bottom of the pan to keep the tortillas from sticking to the pan. Heat tortillas for 30 seconds each in microwave. Spread large spoonful sour cream mixture over each tortilla. Divide cracker mixture between 12 tortillas. Sprinkle with small amount cheese. Roll tortilla and put in 9x13 inch 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 degrees.