12 corn tortillas
2 bunches green onions, chopped
1 can cream of chicken soup
1 lb. Longhorn cheese, grated
1 c. green chili, diced
1 c. sour cream

Mix cheese, 1/2 can chilies, onions together; reserve as mixture #1. Mix soup, sour cream, 1/2 can chilies; reserve as mixture #2. Dip tortillas in hot fat. Spoon 1 spoonful of both mixture #1 and #2 in shell and roll. Place side by side in greased baking dish. Pour remaining mixtures over the top. Cover with foil and bake for 35 minutes at 350 degrees. May be frozen before baking. Thaw before baking.