Quick Mexican Cheese Enchiladas

• 12 flour tortillas or 12 corn tortillas
• 1/2 - 1 lb grated cheddar cheese, or a blend of your favourite cheeses
• Sauce
• 8 ounces sour cream
• 4 ounces chopped green chili peppers
• 4 -6 green onions, chopped (including 2 or 3 inches of the stem)
• 1 (8 ounce) can cream of chicken soup
• 1/2 cup enchilada sauce, I use Texas Red Enchilada Sauce Texas Red Enchilada Sauce
• Garnish
• salsa, if desired
• sour cream, if desired
• green onion (optional)

1. For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
2. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
3. In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
4. Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
5. To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.

flour tortillas, cheddar cheese, sauce, sour cream, green chili peppers, green onions, cream of chicken soup, enchilada sauce, salsa, sour cream, green onion

Taken from www.food.com/recipe/quick-mexican-cheese-enchiladas-10822 (may not work)