1 doz. corn tortillas
1 c. cooking oil
Sour cream
Onions

SAUCE:

2 (10 1/2 oz.) cans cream of chicken soup
1/2 c. sour cream
1 or 2 green chilies, chopped

FILLING:

2 c. Longhorn cheese, grated
1/2 c. green onions, chopped

Preheat oven to 350 degrees. Combine sauce ingredients and heat over low heat until smooth. Mix cheese and onions together. Dip tortillas in hot oil for a few seconds to soften. Wipe off excess oil. Place cheese filling inside tortilla along with a spoon of sauce. Roll up tortilla and place in a shallow baking dish. Repeat with each tortilla. Pour remaining sauce over tortillas. Top with remaining cheese filling. Bake for 20 to 30 minutes. Garnish with extra sour cream and onions. Garnish with sour cream and onions.