July 06, 2005

Sour Cream Cheese


2 (10 3/4 oz.) cans of cream of mushroom soup
8 oz. pkg. sour cream
1 (4 oz.) can chopped green chilies
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups shredded cheddar cheese
1 cup chopped green onions
1 dozen corn tortillas

enough corn oil in skillet to cook tortillas until soft at one time

Combine soup, sour cream, green chilies and seasoning in a medium sauce pan, mix well. Cook over medium heat just until hot. Combine cheese and onion, mix well. Cook each tortilla in hot oil until softened and then drain on paper towels. Immediately spoon about 1.5 tablespoons cheese mixture and 2 tablespoons of the soup mixture onto center of each tortilla. Roll up tightly and place in greased 9x13" baking dish. When finished rolling up all 12 tortillas, spoon remaining soup mixture over the top of enchiladas and sprinkle remaining cheese on top of soup mixture. Bake at 350 degrees for 20-30 minutes.