2 c. chopped, cooked chicken
2 c. commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 c. (8 oz.) shredded Monterey Jack cheese
2 c. (8 oz.) shredded Longhorn cheese
1 (4 oz.) can chopped green chilies, drained
2 tbsp. chopped onion
1/8 tsp. salt
1/4 tsp. pepper
10 (10") flour tortillas
Vegetable oil
1 c. (4 oz.) shredded Longhorn cheese

Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels.

Place a heaping 1/3 cup of chicken mixture on each tortilla; roll up each tortilla and place seam side down in a 13"x9"x2" baking dish.

Cover and bake at 350 degrees for 20 minutes. Sprinkle tortillas with 1 cup longhorn cheese and bake, uncovered an additional 5 minutes. Serve enchiladas immediately. Yield: 5 servings.