Green Chili Enchiladas(Makes 2 Dozen) - cooking recipe

Ingredients

2 lb. ground round
2 dozen tortillas
2 cans cream of mushroom soup
2 cans cream of chicken soup
salt, pepper and garlic powder to taste
1 1/2 lb. Longhorn cheese
1 large onion, chopped
1 (1 lb.) can green chili, chopped
2 1/2 to 3 cans water

Preparation

Brown meat.
Add salt, pepper and garlic powder as you cook. In a separate large pan, add soup, water and chili.
Bring to a boil.
Turn off heat.
Fry tortillas until tender.
Grate cheese. Chop onion.
Dip 6 tortillas in soup mix.
Place in roasting pan. Sprinkle 1/3 of meat on tortillas, also 1/3 cheese and onion, then repeat until all 2 dozen tortillas are used, ending with cheese.
Bake in oven at 450\u00b0 until cheese melts.
(Put remaining soup on table if desired or pour over finished enchiladas in pan.)