2 dozen corn tortillas
1 can cream of chicken
1 can cream of mushroom soup
2 pints sour cream
1 small. bunch green onions, diced
2 cans (4 oz.) diced green chilies
Longhorn cheese, grated (however much you like)

Mix the soup, sour cream, green onions, green chilis, and Longhorn cheese together. Using a warm skillet, warm corn tortillas, flip when necessary, so they will be easy to roll.

Fill tortillas with mixture and roll. Put in pan (approximately 13x9 inch) side by side. Spread remaining mixture over the top of the enchiladas and sprinkle with Longhorn cheese.

Bake for 30 minutes at 350°F.

Serve with shredded lettuce, diced tomatoes and sliced black olives. This recipe makes (2) dozen sour cream enchiladas.