Linda'S Enchiladas

1. 1

   Heat tomato soup with 1 can water in small skillet; turn heat down to simmer.

2. 2

   Put tortillas individually into soup to warm and soften, then remove and place on plate.

3. 3

   Put tablespoonful of onion and cheese mixture on tortilla and roll up.

4. 4

   Place in deep oven pan and repeat until all tortillas are used.

5. 5

   Save back some of onion and cheese mixture to sprinkle on top.

6. 6

   Have chili heating on stove and when all tortillas are filled, rolled and placed in pan, pour chili over all and sprinkle onion and cheese mixture on top.

7. 7

   Warm in oven until cheese is melted.

8. 8

   Serve with refried beans and Spanish rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.