Sour Cream Enchiladas - cooking recipe

Ingredients

3 cans cream of chicken soup
2 small cans diced green chiles
1 (8 oz.) carton sour cream
1 tsp. ground cumin
1 doz. corn tortillas
4 to 5 green onions, sliced thin
12 oz. Longhorn Cheddar, grated
oil

Preparation

Combine soup, green chilies, sour cream and cumin in saucepan.
Heat just to boiling, then reduce heat to low.
Soften tortillas by heating about 1/2-inch of oil in a skillet over medium heat.
When hot, dip tortilla in oil briefly, about 2 seconds per side.
Remove to a paper towel lined plate.