Ingredients:

2 cans cream of mushroom soup
1- 8oz carton sour cream
1- 4oz. can green chilies,chopped
Salt and pepper to taste
1/2 tsp garlic powder
2 cups grated cheese
1 chopped onion
1 pkg. corn tortillas
Hot oil

Methods:

Combine first 5 ingredients. Combine cheese and onion. Cook each tortilla in hot oil just until soft. Fill with 1 1/2 Tbsp. cheese mixture and 2 Tbsp. soup mixture. Roll and place in greased 9×13″ pan. Spoon soup mixture over enchiladas and top with leftover cheese mixture. Bake at 350°F for 20-30 minutes.