2 cans undiluted cream of chicken soup
1 pt. sour cream
1 sm. can green chilies
2 bunches green onions
18 corn tortillas
1 lb. Monterey Jack cheese
1 lb. Longhorn cheese
Vegetable oil

Combine and mix well first 3 ingredients for filling. Slice onion including green tops. Set this aside. Heat vegetable oil in frying pan. Dip tortillas, one at a time, in hot oil. Fry until pliable. (Don't over fry or tortillas will be too crisp to roll.) Drain on paper towel.

Place thin layer of filling on bottom of two 8x12 inch baking dishes. Place spoonful of filling on half of tortilla. Top with cheese and onion. Roll tortillas and place seam side down in baking dish. Repeat with remaining tortillas. Cover enchiladas with layer of filling. Top with cheese and onions. Bake at 275 to 300 degrees until cheese is melted, about 20-30 minutes.