12 corn tortillas
Vegetable oil for frying
4 c. grated longhorn cheese (1 lb.)
4 c. grated Monterey Jack cheese (1 lb.)
1/2 c. minced onion
2 c. sour cream (16 oz.)

GREEN CHILE SAUCE:

3 c. prepared white sauce
1 (7 oz.) can chopped mild green chiles
1/3 c. minced onion

To make Green Chili Sauce, combine white sauce, chiles and 1/3 cup minced onion in a saucepan and simmer until onion is tender, about 15 minutes. Set aside.

Mix cheese with 1/2 cup minced onion. Heat about 1/2 inch of oil in a small skillet. Dip each tortilla into the oil just to soften, about 5 seconds. Drain on paper towels. Place some cheese mixture on each tortilla and roll. Place filled, rolled tortillas in a large, flat ungreased baking dish. Top with Green Chile sauce and sprinkle with remaining cheese. Broil until bubbly and hot throughout. Top with sour cream just before serving. 6 servings.