Title: Green Chile Enchiladas
Categories: Gma4
Yield: 1 servings

1 Family-size can cream of
-mushroom soup
1 2 cup diced green chile
2 Dounce corn tortillas
Oil
1 lb Longhorn or cheddar cheese;
-grated
1 lg Onion; finely chopped

Mix soup with green chile in a medium saucepan. Add a dash of milk to thin
a bit. Bring to a slow boil over medium heat, stirring constantly. Remove
from heat. Dip 2 dozen corn tortillas, one at a time, in a skillet of hot
oil until soft. Set aside. Cover the bottom of an oblong baking dish (9 x
13) with a layer of tortillas, top with green chile sauce, cheese, and
onion. Continue layering and top with cheese and onion. Bake for 30 minutes
at 350 degrees.

The Great College Cookbook of the Southwest by Kelley Cofeen and Rob Bezy

(Paloma Publishing, copyright 1994).

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.