Easy Chicken Enchilada

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

1. Combine first 9 ingredients; mix well.
2. Fry tortillas, one at a time, in 2 Tbsp. oil for 5 seconds on each side.
3. Place a heaping 1/2 cup of chicken mixture on each tortilla.
4. Roll up each tortilla, place seam side down in a 13x9x2 baking dish.
5. Cover and bake at 350u0b0 for 20 minutes.
6. Sprinkle with 1 cup Longhorn cheese and bake another 5 minutes.
7. When serving, sprinkle chopped lettuce and tomatoes over it.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005166 (may not work)