Mix together soup and sour cream, divide into thirds.

Toss together chicken, cheeses, and chilies. Mix together with a third of the soup and sour cream mixture.

Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften).

Add a third of the soup mixture to the bottom of a greased baking dish.

Put the soup/chicken mixture in the center of tortilla. Add retried beans and Spanish rice. Fold sides in, then roll. Place, seam down, in baking dish. Repeat with each tortilla. Spread the remainder of soup mixture over all. Top with cheese.

Bake at 350°F for about 45 minutes.