2 c. chopped, cooked chicken
2 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 c. 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. shredded Longhorn cheese

Combine first 9 ingredients; mix well. Fry tortillas, one at a time in 2 tablespoons vegetable oil in medium skillet, 5 seconds on each side. Add additional oil when necessary. Drain on towels.

Place a heaping 1/2 cup of chicken mixture on each tortilla, roll up each tortilla and place seam side down in a 13"x9"x2" or on cookie sheets.

Cover and bake at 350 degrees for 20 minutes. Sprinkle with 1 cup Longhorn cheese and bake, uncovered 5 minutes.