1 1/2 doz. flour tortillas
16 oz sour cream, use 3/4 of sour cream
1 -4 oz can diced green chillies
2 oz milk
10 oz grated Longhorn cheese
2 cans cream chicken soup
2 C diced cooked chicken

Mix chicken soup, chicken, sour cream, milk & chilies together. Set aside. Fry tortillas in small amount of oil until soft. Add about 1/4 cup of chicken mixture to each tortilla and top with about 1/4 grated cheese. Roll up and place seam side down in baking dish. Top with leftover chicken mixture and cheese.

Bake 30 minutes at 350°F.

Yield: 18 enchiladas.