1 pt. sour cream
2 bunches green onions
1 lb. Jack cheese, grated
1 lb. Longhorn cheese
2 cans cream of chicken soup
1 sm. can diced green chilies
18 corn tortillas

Combine sour cream, soups and chilies (filling). Slice onions. Dip tortillas in hot grease until pliable - drain on paper towel. place thin layer of filling (sour cream, soup and chilies) on bottom of 8 x 12 inch baking dish. Place spoonful of filling on 1/2 of tortilla. Top with cheeses and onion. Roll and place seam side down in baking dish. Cover all filled tortillas with rest of filling, cheeses and onions. Bake at 275-300 degrees until heated through.