Green Chili Enchiladas

1. 1

   Cook onion in butter until tender.

2. 2

   Add chilies, soup and milk; mix well.

3. 3

   Dip one tortilla into hot cooking oil, just long enough to make limp and place into 9 x 13-inch Pyrex dish.

4. 4

   Add 2 generous tablespoons of chicken soup mixture and a small amount of cheese.

5. 5

   Roll enchilada style.

6. 6

   Repeat process until all tortillas are used, then pour remaining soup mixture over top and sprinkle with cheese.

7. 7

   Bake at 350u00b0 for 25 to 30 minutes.

8. 8

   Yields 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.