Title: Green Enchiladas
Categories: Vegetable
Yield: 4 Servings

1 Dozen corn tortillas
1 cn (small) chopped green chiles
1 cn Mushroom soup
1 md Onion; chopped
1 Tomato; diced
1/4 lb Grated Longhorn cheese
1 1/2 tb Lard or fat for frying
-onions
Shortening or fat for
-dipping tortillas in
Shredded lettuce
sl Tomato

Fry onion until brown in shortening, add diced tomato & stir. Mix soup plus
1-1/2 cans water, cheese, green chiles & simmer on low heat. Season to
taste with garlic salt & salt. In a large skillet, heat shortening; when
boiling, dip tortillas in fat, then in chili mix. Stack in platter (3-4 per
plate), cover with chili mix. Top with fried egg if desired. Serve shredded
lettuce & tomato slices on the side. Makes 3-4 servings.

MRS RUDOLPH (MARY) WIDNER

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.