1/2 c. vegetable oil
6 (8") flour tortillas
1 (8 oz.) carton commercial sour cream
1/2 tsp. seasoned salt
1/2 tsp. hot sauce
2 1/2 c. shredded cooked chicken
2 1/2 c. (10 oz.) shredded Monterey Jack cheese
1 1/4 c. (5 oz.) shredded Longhorn cheese
1/2 c. + 2 tbsp. minced green onions
1 1/2 tbsp. butter, melted
1/3 c. shredded lettuce
1/4 c. chopped tomato

Heat oil to 375 degrees in a 10" skillet. Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or until tortillas hold their shape and begin to crisp. Drain tortillas well on paper towels; set aside.

Combine sour cream, seasoned salt, and hot sauce. Place 1 tortilla on a lightly greased baking sheet; spread about 1 tablespoon sour cream mixture over tortilla. Sprinkle with 1/2 cup shredded chicken, 1/2 cup Monterey Jack cheese, 1/4 cup Longhorn cheese and 2 tablespoons green onions. Repeat all layers 4 times. Top with remaining tortilla. Reserve remaining soup cream mixture. Brush top tortilla and sides of tortillas with melted butter.

Cover with foil; bake at 400 degrees for 25 minutes. Immediately remove foil after baking; place tortilla stack on serving plate. Spread remaining sour cream mixture on top tortilla; sprinkle with shredded lettuce and chopped tomato. Cut into wedges and serve immediately. Yield: 4 servings.