Moms Sour Cream Enchiladas

Sour Cream Enchiladas
1 pk Flour tortillas or corn if you prefer. About 10 to 12 in pkg. (If you use corn you will need to soften them in oil first. You put a little oil in a skillet and heat. Then you dip the corn tortillas into the oil, do both sides just until soft not hard. Only takes a minute. Then put them on a plate lined with paper towels to soak up the extra oil. I do the flour as I can skip this step and it is not as greasy).

1 bunch of green onions chopped
shredded cheese (Cheddar or Cheddar and Monterey mixed) The stores also have a Mexican cheese mix.
2 cans of Cream of Chicken soup
1 large can or two small of diced Green Chilies,
1 cup of sour cream
skim milk

Combine soup, chilies, sour cream and milk in a sauce pan and heat until bubbling. I add just enough milk to make it creamy and not to thin.

Put one spoonful of this hot mixture in middle of tortillas, sprinkle green onions and cheese over and roll up. I usually turn the ends up and then roll up to keep the mixture in the middle. Place in a baking dish that has been sprayed with Pam. I usually add some sauce to the bottom. Once you have placed all tortillas in pan, I add milk to the leftover sauce to thin and pour over the top. Try to make sure all tortillas has some sauce on them. Sprinkle any left over green onions and cheese over top and bake at 350 for 30 minutes or until it is bubbling.