Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 pt. sour cream
2 cans undiluted cream of chicken soup
1 small can diced green chiles
2 bunches green onions (including green tops)
1 lb. Jack cheese, grated
1 lb. Longhorn cheese, grated
18 corn tortillas or 1 doz. medium flour tortillas
4 chicken breasts, cooked, boned, skinned and cut up in chunks

Preparation

Combine and mix first 3 ingredients for filling.
Slice onions and combine with grated cheese and chicken.
Dip tortillas in hot grease to make pliable.
Place thin layer of filling on bottom of 2 (8 x 12-inch) baking dishes or grease bottom if preferred. Place large spoonful of filling on 1/2 of tortilla.
Top with cheese, onion and chicken mixture.
Roll tortillas and place, seam side down, in baking dish.
Repeat until dish is filled with 9 small enchiladas or 6 flour enchiladas, depending on which you use.
Repeat until all ingredients are used.