Ingredients:

Wind & Willow Tortilla Soup Mix
2 Tbs. oil
1 large onion chopped
1 can (4 oz) green chilies drained
4 c. diced cooked chicken
16 flour tortillas
2 c. shredded Monterrey Jack cheese

Directions:

Heat oven to 350 degrees.  Spray 9 x 13” pan with oil.  Prepare soup according to package directions and set aside.
Heat oil in medium skillet.  Add onions and cook until golden brown.  Stir in chilies, chicken and 3 cups of soup.  Fill flour tortillas with chicken mixture.  Roll and place into pan.  Pour remaining soup over the top.  Sprinkle with cheddar cheese.  Bake for 25 minutes or until cheese is melted.

Serves 6