Sour Cream Enchiladas - cooking recipe

Ingredients

3 (10 1/2 oz.) cans cream of chicken soup
1 pt. dairy sour cream
1 (4 oz.) can Ortega diced green chilies
4 c. (1 lb.) grated sharp Cheddar cheese
15 to 18 corn tortillas
1/2 c. vegetable oil

Preparation

Combine soup, sour cream and green chilies.
Heat vegetable oil in small skillet.
Dip tortillas into hot fat; remove and drain each. Spoon 2 to 3 tablespoons cream mixture into each tortilla.
Sprinkle 3 tablespoons grated cheese on top of cream mixture and roll up tortilla.
Place with seam side down in oblong pan or casserole dish.
Repeat for each tortilla, putting each snugly against other in pan so they will keep their shape.
Pour remaining cream mixture over top of enchiladas.
Sprinkle generously with remaining cheese.
Bake at 325\u00b0 for 25 to 30 minutes.
Serves 8.