Ingredients:
2 (10 ounce) cans cream of chicken soup
1/2 cup sour cream
1 (4 ounce) cans chopped green chilies, drained
salt and pepper
12 flour tortillas
2 -3 cups shredded longhorn cheddar cheese
1/2-2/3 cup chopped green onions
additional shredded longhorn cheddar cheese
Directions:
In a saucepan, add soup, sour cream, green chiles, and salt and pepper to taste; cook over medium heat, stirring frequently, until heated through; set aside.
On each tortilla, place a handful of shredded cheese and sprinkle with green onions.
Add 1 tablespoon of heated sour cream sauce; roll up and place seam side down in a shallow baking dish.
Repeat with remaining tortillas.
Sprinkle additional shredded cheese over the enchiladas.
Bake at 350 degrees for 20-30 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.