Sour Cream Enchiladas

• 20 corn tortillas
• 2 cans low-fat cream of chicken soup, undiluted
• 3 bunches green onions, chopped (include tops)
• 16 oz. no fat sour cream
• about 2 c. low-fat grated cheese, Jack or Cheddar or a mix of both (or use 1/2 regular cheese and 1/2 low-fat or fat-free cheese)

1. Layer in a 13 x 9-inch glass dish sprayed with Pam.
2. Heat on High in microwave the soup and onions until just bubbly.
3. Stir in some sour cream.
4. Set aside.
5. Heat the tortillas as in microwave on High for about 90 seconds.
6. Spread a bit of soup mixture on bottom of dish.
7. Add a layer of tortillas, soup mixture and cheese.
8. Keep layering until dish is full, ending with cheese on top.
9. Heat in 350u0b0 oven until cheeses melt (or in microwave on High for about 15 minutes).
10. Serve with a salad and baked (not fried) corn tortillas and your favorite salsa.
11. We've used this recipe since the early 1970's, a family favorite.
12. We recently "de-fatted" it a bit!

corn tortillas, lowfat cream of chicken soup, green onions, sour cream, both

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228560 (may not work)