Ingredients:
16 -20 corn tortillas
3 (8 ounce) cartons sour cream
2 (10 ounce) cans cream of chicken soup
2 (4 ounce) cans chopped green chilies
1 1/2 lbs grated colby-monterey jack cheese
1 cup green onions, finely chopped
1/3 cup vegetable oil
Directions:
Heat vegetable oil in skillet over medium heat.
Dip corn tortillas in hot oil for 2-3 seconds to soften them.
Drain on paper towels until cool.
Mix the sour cream, soup and green chilies.
Spread about 1 cup of the sour cream mixture over the bottom of a 9″ X 13″ X 2″ baking pan.
Place some grated cheese& chopped onion about 1 inch from the edge of a softened tortilla.
You’ll need to experiment to get exactly the right amount of filling.
Too much filling and the tortilla won’t roll.
Too little filling and you’ll mostly taste corn tortilla.
It will probably take about 2 tablespoons of filling.
Fold the edge over the filling and roll it tightly.
Place the filled tortilla in the pan, seam side down.
Continue rolling the tortillas and place them side by side in the pan.
Pour the remaining sauce over the top.
Top with the remaining onion and cheese.
Bake in a 350 degree oven for 30-40 minutes until bubbly.
Servings: 8-10
Time preparation: 0 min.
Time total: 40 min.