2 cans cream of chicken soup
1/2 pt. sour cream
1/2 c. chopped green chilies
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. Longhorn cheese
1 doz. corn tortillas
Mix cream of chicken soup with sour cream, green
chilies, salt and pepper. Stir until smooth and set aside.
Grate and set aside cheese. Cook corn tortillas in heavy pan,
containing heated cooking oil. On each tortilla, place chicken
that has been cooked and cut into small cubes or shredded,
grated cheese and 1 teaspoon sauce, then roll. Place the
rolled tortillas side by side in shallow baking dish, then pour
remaining sauce on top and bake 30 minutes in 350 degrees oven.
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