Chicken Cheese Enchiladas

• 2 c. chicken, cooked and chopped
• 2 c. sour cream
• 1 can cream of chicken soup (undiluted)
• 2 c. Monterey Jack cheese (8 oz.), shredded
• 2 c. Longhorn cheese (8 oz.), shredded
• 4 oz. chopped green chilies, drained
• 2 Tbsp. chopped onion
• 1/8 tsp. salt
• 1 c. shredded Longhorn cheese
• oil
• 1/4 tsp. pepper
• 10 (10-inch) flour tortillas

1. Combine chicken with sour cream, soup, cheeses, chilies and onion.
2. Mix well.
3. Fry tortillas one at a time in oil, about 5 seconds on each side.
4. Drain on paper towels.
5. Place 1/2 cup of chicken mixture on each tortilla.
6. Roll up and place in 13 x 9-inch baking pan.
7. Cover and bake at 350u0b0 for 20 minutes. Sprinkle with 1 cup shredded cheese and bake uncovered 5 minutes longer.

chicken, sour cream, cream of chicken soup, cheese, longhorn cheese, green chilies, onion, salt, longhorn cheese, oil, pepper, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393381 (may not work)