Cheese And Onion Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
8 oz. sour cream
2 doz. corn tortillas
2 to 3 medium sized onions
1 small can chopped green chillies
1 lb. sharp Cheddar or Monterey Jack cheese

Preparation

In a saucepan, combine soup, chillies and sour cream.
Heat and reserve for sauce.
Saute corn tortillas in oil for 2 to 3 seconds on each side.
Drain.
Shred the cheese and chop the onions fine. Put 1 to 2 tablespoons cheese and onions into each tortilla.
Roll and place seam side down in a large greased casserole dish.
Pour sauce over top of tortillas.
Bake at 375\u00b0 for 25 minutes. Sprinkle remaining cheese over the top and return to oven until cheese bubbles.
Serves 8 to 12.