1/2 corn tortillas
4 c. grated longhorn cheese
4 c. grated Monterey Jack cheese
1/2 c. minced onion
2 c. sour cream
Green chile sauce
3 c. prepared white sauce
1 (7 oz.) can chopped milk green chiles

To make green chile sauce, combine white sauce, chiles and 1/3 cup minced onion in a saucepan and simmer until onion is tender, 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 oil just to soften, only about 5 seconds. Drain onto a paper towel. Place some cheese mixture onto each tortilla and roll. Place top with cheese. Broil until bubbly and hot throughout. Top with sour cream just before serving.