• 12 corn tortillas
• 8 oz. sour cream
• 4 oz. chopped green chile
• 4 to 6 green onions, chopped,
  including 2 or 3 inches of the stem
• 1 8oz. can cream of chicken soup
• 1/2 to 1 lb. grated Longhorn,
  Cheddar cheese

Directions

To cook enchiladas, soft fry the tortillas and drain. Roll cheese in each tortilla and fasten with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the enchilada sauce in the bottom of a 9 x 13 baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake at 350 degrees for 20 to 30 minutes.