Green Onion Enchiladas
Tami B.
Yield: one 9x13 pan
8 oz. grated cheese
2 cans cream of chicken soup
2 bunches green onion, chopped
1 tsp. garlic
2 c. sour cream
3 small cans diced green chiles
2 pkg. corn tortillas (or flour)
Optional: cooked and shredded chicken
Mix all ingredients but tortillas in a bowl. Spread a thin layer of mixture in the bottom of a 9x13 dish. Generously add mixture onto tortilla and roll. Place in pan, seam down. Do the same for all tortillas. Spread remaining mixture on top. Top with additional cheese and cover with foil. Bake 20-30 minutes at 375.
