2 c. chopped cooked chicken
2 c. sour cream
1 can cream of chicken soup, undiluted
2 c. (8 oz.) shredded Jalapeno flavored Monterey Jack cheese
2 c. (8 oz.) shredded Longhorn cheese
1 (4 oz.) can chopped green chilies, drained
2 tbsp. chopped onion
1/4 tsp. pepper
Vegetable oil
10 (10 inch) flour tortillas
1 c. (4 oz.) shredded Longhorn cheese

Combine first 8 ingredients; mix well. Prepare tortilla according to package instructions. Microwave as instructed or fry tortilla one at a time in 2 tablespoons oil 5 seconds on each side or until softened. Drain on paper towels. May need to add more oil. Place a heaping 1/2 cup of chicken mixture on each flour tortilla. Roll up each tortilla and place seam side down in 13 x 9 inch baking dish. Cover and bake at 350 degrees for 20 minutes. Sprinkle tortillas with 1 cup Longhorn cheese and bake uncovered for 5 more minutes. Serve immediately. Serves 5.