Enchiladas

• 1 clove garlic
• 1 small can green chiles
• 1 can Cheddar cheese soup
• 12 corn tortillas
• 1 George Washington seasoning packet
• 1 can mushroom soup
• 1 lb. Cheddar cheese
• 1 (8 oz.) can soy chicken, grated
• 1 (8 oz.) sour cream
• 1 small can sliced black olives

1. Saute garlic in small amount of oil.
2. Add chiles, cheese soup, mushroom soup and George Washington broth.
3. Set on low and simmer. Grate chicken slices and cheese together.
4. Mix well.
5. Roll small amounts inside tortillas that are tender after heating in hot oil. Place in long Pyrex dish.
6. Cover with sauce.
7. Top with two strips of sour cream and sprinkle with olives.
8. Bake for 25 minutes at 350u0b0.

clove garlic, green chiles, cheddar cheese soup, corn tortillas, packet, mushroom soup, cheddar cheese, soy chicken, sour cream, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950419 (may not work)