Easy Green Enchiladas

1. 1

   Dip each corn tortilla in hot cooking oil to soften tortilla so it will be easier to work with.

2. 2

   Mix both cans of soup and chili peppers in a separate bowl.

3. 3

   Dip each tortilla in soup mixture after dipping in hot cooking oil.

4. 4

   Put 2 tablespoons meat in center of tortilla and roll up.

5. 5

   Put in pan.

6. 6

   Roll each tortilla the same until pan is full.

7. 7

   When pan is full, pour remainder of soup mixture over enchiladas and sprinkle with shredded cheese of choice.

8. 8

   Cook for 15 to 20 minutes at 350u00b0 or until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.