Sour Cream Enchiladas

• 12 corn tortillas
• vegetable oil (for frying)
• 4 cups grated longhorn cheese (1 pound)
• 4 cups grated monterey jack cheese (1 Pound)
• 12 cup onion, minced
• 2 cups sour cream
• 3 cups prepared white sauce
• 1 (7 ounce) canchopped mild green chilies
• 13 cup minced onion

1. To make Green Chile Sauce, combine white sauce, chiles and 1/3 cup minced onion in a saucepan and simmer until onion is tender, about 15 minutes.
2. Set aside.
3. Mix cheese with 1/2 cup minced onion.
4. Heat about 1/2 inch of oil in a small skillet.
5. Dip each tortilla into the oil (using tongs, not your fingers), just to soften them, about 5 seconds.
6. Drain on paper towels.
7. Place some cheese mixture on each tortilla, saving some for the top and roll.
8. Place filled, rolled tortillas in a large, flat ungreased baking dish.
9. Top with Green Chile Sauce and sprinkle with remaining cheese mixture.
10. Broil until bubbly and hot throughout.
11. Top with sour cream just before serving.

corn tortillas, vegetable oil, longhorn cheese, grated monterey, onion, sour cream, white sauce, green chilies, onion

Taken from www.food.com/recipe/sour-cream-enchiladas-73464 (may not work)