Chicken Enchiladas

1 pound Monterey Jack cheese, grated

2 yellow onions, finely chopped

1 bunch green onions, finely chopped

2 tablespoons butter

3 - 4 cups cooked chicken, cubed 

2 cans cream of chicken soup

1 small can green chiles, drained

1 container (16 oz) sour cream

flour tortillas

In large bowl mix together soup, half of green onions, and green chiles.  Set aside.  

In a large skillet, saute one of the chopped yellow onions in butter over medium heat.  Add soup mixture and stir until heated through.  

Cover the bottom of a 9x13 baking dish with a thin layer of sauce.  Fill each tortilla with chicken, remaining green and yellow onions, and some cheese.  Roll up tortillas and place on top of sauce in baking dish.  

Mix remaining sauce with sour cream and pour over tortillas.  Top with remaining cheese.  

Bake at 350 degrees for 20 - 30 minutes, or until cheese begins to bubble.