Enchilada Casserole - cooking recipe

Ingredients

12 corn tortillas
2 cans cream of mushroom soup
1 small can chopped green chilies
1 large onion, chopped
1 lb. Mozzarella cheese, grated

Preparation

Heat cream of mushroom soup over medium heat.
Add green chilies.
Dip tortilla in hot oil for a few seconds, then into soup mixture.
Place the coated tortillas in the bottom of casserole dish.
Layer the tortillas with chopped onion and grated cheese.
Repeat until all tortillas are used.
Top with remaining soup and chili sauce, onion and cheese.
Bake for 30 minutes at 350\u00b0.
Serve with picante or other hot sauce.