sour cream and cheese enchiladas

• 12 oz can cream of mushroom
• 12 oz can cream of chicken
• 4 oz can of chopped green chillies
• 8 oz tub of sour cream
• 1 small onion finely chopped
• 14 corn tortillas
• 1 lb med or sharp cheddar grated

1. In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste
2. Preheat oven to 350
3. On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375F oil
4. in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly
5. in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side
6. sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese
7. Place in oven and bake for 45 minutes covered with aluminum foil
8. After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch)
9. let cool for 20 before serving and enjoy

cream of mushroom, cream of chicken, green chillies, sour cream, onion, corn tortillas, cheddar grated

Taken from cookpad.com/us/recipes/338219-sour-cream-and-cheese-enchiladas (may not work)