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Ingredients
- 1 dozen corn tortillas
- 1 can mushroom soup plus 1 cup milk
- diced onions
- 1 cup sour cream
- 1 can green chilis
- 1/2 lb shredded cheese (any kind)
Preparation
Step 1
Warm soup and milk. Bring to barely a boil. Add onions and green chilis. Dip corn tortillas in soup; put in casserole dish in one layer. Then layer a couple of tablespoons of sour cream, sprinkle of cheese. Repeat layers. Pour any leftover soup on top. Bake at 350F for approximately 1/2 hour or until bubbly.