| 2 c. chopped cooked chicken |
| 1 c. sour cream |
| 1 can cream of chicken soup |
| 2 c. shredded monterey jack cheese |
| 2 c. shredded longhorn cheese |
| 4 oz. can chopped green chiles, drained |
| 2 T. chopped onion |
| 1/8 t. salt |
| 1/4 t. pepper |
| vegetable oil |
| 12 flour tortillas (10") |
| 4 oz. shredded longhorn cheese |
Combine first 9 ingredients, mixing well. Fry tortillas, one at a time, in 2 T. oil in medium skillet for 5 seconds on each side, or just until tortillas are softened; add additional oil if necessary. Drain on paper towels. Place a heaping 1/2 c. of chicken mixture on each tortilla; roll up and place seam side down in 13x9 baking dish. Cover and bake at 350° for 20 minutes. Sprinkle tortillas with remaining longhorn cheese, and bake, uncovered, an additional 5 minutes. Serve immediately.
Serves 6.