Chicken Soup Enchiladas


Ingredients

4 cans cream of chicken soup
1 lb. cheddar cheese, grated
1 can diced green chilis
Green onions, diced
2 doz. corn tortillas


Directions

Mix all ingredients except tortillas.

Soften tortillas in frying pan with a little oil. Spoon cheese mixture on tortilla and roll. Place in 9x13 pan or cookie sheet. Spread leftover cheese mixture on top of rolled tortillas.

Bake at 325 ° for 30 minutes. Serves 6 - 8.

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