Chicken Cheese Enchiladas - cooking recipe

Ingredients

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

Preparation

Combine chicken with sour cream, soup, cheeses, chilies and onion.
Mix well.
Fry tortillas one at a time in oil, about 5 seconds on each side.
Drain on paper towels.
Place 1/2 cup of chicken mixture on each tortilla.
Roll up and place in 13 x 9-inch baking pan.
Cover and bake at 350\u00b0 for 20 minutes. Sprinkle with 1 cup shredded cheese and bake uncovered 5 minutes longer.