2 cans cream of chicken soup
1 c. sour cream
1 or 2 cans green chili peppers, diced
1/2 tsp. salt
2 c. Longhorn Cheddar cheese
1/2 c. chopped green onions
1 dozen flour tortillas

Combine soup, sour cream, peppers and salt. Mix; heat until smooth. Mix cheese and onions for filling. Put cheese in a tortilla and 1 tablespoon sauce over cheese. Roll up tortilla and place in a 9 x 13 inch baking dish.

Repeat with remaining tortillas. Pour balance of sauce on top. Bake at 350 degrees for 20 to 30 minutes.