1-Pkg Boneless Chicken
1-Pkg of Corn Tortillas
1-Bunch of Chopped Green Onions
1-Pkg Shredded Jack Cheese
1-Can of Cream of Chicken Soup
Olive Oil (just enough to soften the tortillas)
Cook the chicken, once cooled shred and set aside. Heat a little olive oil in small fry pan and place each tortilla in oil, just enough to soften. Place chicken, cheese, onions in tortilla and roll. Fill pan with the enchilada rolls. Heat cream of chicken soup with half a can of water, pour over enchilada rolls. Top with more cheese and bake until cheese is melted.