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Green Enchiladas

1 lb. chopped green chiles, roasted, peeled and chopped, or more
2 10-oz. cans of Cream of Mushroom Soup
1 1/2 lbs grated cheese or more
1 medium chopped onion
2 dozen small corn tortillas
9x12 inch (preferably glass) pan at least 2 inches deep

Preheat oven to 350 degrees. Put mushroom soup, onion, and green
chile into a Dutch oven and bring to slow boil then simmer. Season
to taste with garlic, oregano, ect. While waiting for soup, fry
corn tortillas SOFT, in one and a half inches of vegetable oil.
When tortillas are done, place them on a plate covered in paper
towels to get excess grease off. Pour a thin layer of the warmed
soup over the bottom of the pan to prevent the tortillas from
sticking to the pan. Place 6 fried tortillas into glass pan on top
of the soup layer so that they cover the whole bottom. It's okay
if they overlap. Pour 1/2-inch layer of warmed soup over the corn
tortillas. Spread some of the grated cheese over this, and use
enough to cover the soup. Place another 6 fried tortillas on top
of the cheese. Put another 1/2-inch layer of soup on the tortillas
and then put another layer of cheese. Keep going until you reach
the top of the pan. Do not overfill. Put a thick layer of cheese
on top to finish. Place in oven for 35 minutes or until cheese on
top is brown. If you'd like to use meat, we've found that small
pieces of chicken spread out in the layers works great. Makes about
6-8 servings. Tastes even better the next day!


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