Virginia'S Green Enchiladas - cooking recipe

Ingredients

1/2 stick butter
1 large onion, chopped
2 cloves garlic, chopped fine
2 (10 oz.) cans chopped green chiles (hot or mild, your choice)
1 can cream of mushroom soup
2 cans cream of chicken soup
1 to 1 1/2 c. milk, as needed
Grated cheese (Cheddar, Monterey Jack or a combination)
1 to 2 dozen corn tortillas
Hot oil

Preparation

Saute onions and garlic in butter.
Add chiles,
soups, one cup milk (more if the sauce is too thick) and 1/2 cup of the grated cheese. Heat slowly until cheese is melted and
mixed in thoroughly.
Stir often to keep bottom from burning.
You can use a double boiler if you wish, but it is not necessary if you are careful.
When the sauce is ready, dip each tortilla in hot oil just until limp (3 to 5 seconds if the oil is hot enough).
Dip immediately into the sauce, put on a plate and fill with 1 to 2 tablespoons of grated cheese.
Roll and place in baking dish, seam side down. Continue until you have used all but about 1 cup of the sauce. Pour the remaining sauce over rolled tortillas and sprinkle with more grated cheese.
Place in oven, uncovered, on low heat (about 300\u00b0) until warmed throughout and cheese on top is melted (about 30 minutes).