Sour Cream Enchiladas - cooking recipe

Ingredients

3 doz. frozen tortillas, that have completely thawed earlier and set aside
3 lb. sharp Kraft Cheddar cheese, grated
2 large (16 oz.) cartons commercial sour cream
4 cans Campbell's mushroom soup (undiluted)
3 c. onions, finely chopped
3 to 4 cans El Paso green chopped chilies

Preparation

Fry tortillas until lightly fried, not crisp, in oil and dry, using paper towels. In a separate container, put cheese. Set aside. Mix together remaining ingredients in another large mixing bowl. Separately fill each tortilla with a small amount of \"mix\" and a small amount of grated cheese. Place \"bed-fellow\" style in a large baking dish. Bake at 375\u00b0 for 45 minutes.