1 lb. ground meat, browned
1 (8 oz.) pkg. long horn cheese, grated
1 lg. onion, chopped, cooked with ground meat
16 corn tortillas, wrap in aluminum foil and heat in oven
1 lg. can chili
1 lg. tub sour cream
1 sm. box Velveeta cheese (hot)
1 can cream of chicken soup
1 sm. can green chilies, chopped

Roll meat, grated cheese and onions in tortillas. Place in loaf type pan. Heat chili and pour over enchiladas. Heat sour cream, Velveeta, soup and green chili and pour over enchiladas.

Top with leftover grated cheese. Heat until bubbly in 350 degree oven.