Chicken Enchiladas

4 chicken breasts
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1 can chopped green chile's
2 cups Monterey Jack cheese grated
2 cups Longhorn cheese grated
1 doz. Flour tortillas

Cook chicken and cut into small pieces. Combine sour cream, soup, chile's, onions, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in dripper (cake) pan. Spread remaining sour cream mixture on top of rolled tortillas; top with Longhorn cheese. Cover with foil and bake at 350 degrees for 40 to 45 minutes.