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

Combine all ingredients and mix well, except tortillas. Heat tortillas in skillet until softened. Place a heaping 1/2 cup of chicken mixture on each tortilla; roll up and place seam side down in a 13 x 9 x 2 inch baking dish. Cover and bake at 350 degrees for 20 minutes. Sprinkle tortillas with additional Longhorn cheese and bake uncovered 5 more minutes. Can also be heated in the microwave. I make a double batch and put single servings of the ingredients in ziploc bags and freeze for later.