Linda'S Enchiladas - cooking recipe

Ingredients

2 doz. corn tortillas (approximately)
1 can tomato soup
1 large block Cheddar, Colby or Monterey Jack cheese
2 medium onions, chopped finely
2 medium cans chili without beans

Preparation

Heat tomato soup with 1 can water in small skillet; turn heat down to simmer.
Put tortillas individually into soup to warm and soften, then remove and place on plate.
Put tablespoonful of onion and cheese mixture on tortilla and roll up.
Place in deep oven pan and repeat until all tortillas are used.
Save back some of onion and cheese mixture to sprinkle on top.
Have chili heating on stove and when all tortillas are filled, rolled and placed in pan, pour chili over all and sprinkle onion and cheese mixture on top.
Warm in oven until cheese is melted.
Serve with refried beans and Spanish rice.