Categories: Casserole, Main Dish, Tex-Mex

Ingredients

• 2 (10 ounce) cans cream of chicken soup
• 1/2 cup sour cream
• 1 (4 ounce) can chopped green chilies , drained
• salt and pepper
• 12 flour tortillas
• 2 -3 cups shredded longhorn cheddar cheese
• 1/2-2/3 cup chopped green onion
• additional shredded longhorn cheddar cheese

Directions

1. 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.

2. On each tortilla, place a handful of shredded cheese and sprinkle with green onions.

3. Add 1 tablespoon of heated sour cream sauce; roll up and place seam side down in a shallow baking dish.

4. Repeat with remaining tortillas.

5. Sprinkle additional shredded cheese over the enchiladas.

6. Bake at 350 degrees for 20-30 minutes.

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