Sour Cream Enchiladas - cooking recipe

Ingredients

2 cans condensed cream of chicken soup
1 small can chopped green chilies
1 1/2 c. grated cheese
1 small onion
1 c. sour cream
1 1/2 doz. corn tortillas

Preparation

Mix all together.
Put 1 heaping tablespoon mixture in center of corn tortilla (that has been dipped in hot oil) and roll. Place in a 9 x 13-inch baking pan.
Put remaining mixture on top and spread to cover enchiladas.
Bake 1/2 hour at 350\u00b0.
Makes 18.