Suiza Enchiladas

Las Palmas Green Chile Enchilada Sauce
1 can Cream of mushroom soup
shredded cheddar cheese to taste
cooked chicken chunks
1/4 C. diced onions
corn tortillas

Mix enchilada sauce with cram of mushroom soup. Divide in half. Add chicken chunks, onions and small amount of cheese to mixture. Put a spoonful of chicken fixture into each tortilla, roll and put into cake or casserole pan. Pour remaining sauce over the enchiladas. Bake for 25 minutes on 350 cover with shredded cheese and bake for 10 minutes more. Serve with lettuce, black beans, diced tomatoes, sour cream etc.