Sour Cream Enchiladas

By aamundson

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.