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SOUR CREAM CHICKEN ENCHILADAS 
FILLING:

1 c. cheddar or longhorn cheese, grated
1 c. chicken, diced
1/2 c. green onions, chopped
1 dozen corn tortillas

SAUCE:

2 cans cream of chicken soup
1/2 c. sour cream
1 can green chilies, peeled & diced
1/2 tsp. salt

Combine ingredients for sauce and heat until mixture is smooth. Mix cheese, chicken and onions together. Dip tortillas in hot oil for a few minutes to soften. Place portion of filling across center of tortilla, add tablespoon of sauce. Roll tortilla. Place side by side in baking dish, pour remaining sauce over enchiladas. Bake at 350 degrees for 30 minutes. Extra sour cream may be spooned on top before serving. Garnish with green onions. Serves 4 to 6.
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