Chicken Enchiladas (Susan Benton)
Mix: 1 boned chicken; 1 c. chopped green chilies; 2 cans cream of chicken soup; 1 pt. sour cream; grated longhorn cheese; chopped onion. Corn tortillas.
Place generous amount on each corn tortilla. Roll and place in buttered pan. Spread leftover mixture on top and more cheese over that. Bake @ 350° for 30 minutes.