Norma's Chicken Enchiladas

4 cans cream of chicken soup

1 pint sour cream

4 oz. can green chilies

4 green onions chopped

3/4 pound grated cheddar cheese

18 flour tortillas

4 chicken breasts cooked and cubed

Mix first four ingredients and add cooked chicken cubes. Add 1/2 of the grated cheese. Put 3-4 tablespoons of mixture on a tortilla and fold in ends and roll. Place seam down in buttered 9x13 pan. Spread remaining sauce on top of all tortillas and top with rest of grated cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. You can make ahead and cover with foil and put in fridge for up to 24 hours. You can also use corn tortillas but they need to be heated up before putting chicken mixture in them. You can make these spicier by using hotter green chilies or mild chilies depending on taste.