INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 350-F degrees and prepare a 9-inch by 13-inch baking
dish.  Soft fry the corn tortillas in a heavy skillet with the warmed
vegetable oil over medium-high heat, draining the tortillas of excess
oil on paper towels as you go.  Place a portion of the cheese in each
corn tortilla and roll them up;  fasten with a toothpick and reserve.
In a medium saucepan over high heat, combine the green chilies, green
onions, and cream of chicken soup. When warmed through and bubbly,
pour a bit of the sauce in the bottom of your baking dish and place
the reserved cheese tortillas on top of the sauce. When all the
tortillas are in the baking pan, cover them with the remaining sauce.
Try to place the tortillas in the baking dish with the toothpick  point
up for easy removal before serving.  Sprinkle the top of the enchiladas
with the remaining cheese and bake  for about 20 to 30 minutes or until
sauce is bubbling. Serve  tortillas with a dab of sour cream and a
sprinkling of chopped green  onions, if desired.  Kitchen Staff Tip: To
prepare a fantastic Enchilada Sauce from  scratch, simply melt 2
tablespoons of butter in a small saucepan.  Blend 1 tablespoon of flour
with one cup water and whisk it into the  butter with 2 tablespoons of
chili powder. Simmer for 3 to 5 minutes  and pour it over your favorite
enchilada recipe before baking, or  serve warm on the side.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 1, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1295
Calories From Fat: 838
Total Fat: 93.7g
Cholesterol: 254.1mg
Sodium: 1795.2mg
Potassium: 869.5mg
Carbohydrates: 46.6g
Fiber: 4.3g
Sugar: 3.1g
Protein: 65.5g