-Sister Langholf, Albuquerque, New Mexico
1 lb meat (ground beef, chicken or even just sliced cheddar cheese)
1/2 C onion, chopped
8 tortillas (slightly warmed to make rolling them easier)
1 C shredded cheddar cheese
1 can cream of chicken soup
1 C sour cream
8 oz can green chilies
-Cook meat through with onion.
-Add 1/2 tsp salt.
-Mix cream of chicken soup with sour cream and green chilies.
-Place meat and cheese in each tortilla and roll enchiladas.
-Place seam side down in greased casserole dish.
-Pour sour cream mixture over enchiladas and top with more cheese.
-Bake at 400* for 15-20 mins.