Instructions: Heat soup, green chilis, sour cream, and salt on low heat until warm (5-7 minutes). Stir constantly. Soft-fry tortillas and dry on paper towels. Fill each tortilla with chicken, a few onions, cheese, and sauce. Roll the tortilla; lay in baking dish. Cover all tortillas with the remaining sauce and lots of cheese. Bake at 350 degrees for 30 minutes, or until middle bubbles. Extra green chilis may be added if enchiladas arent spicy enough.

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