Cheese Enchiladas   by Nikki Willhite www.allthingsfrugal.com Here's a quick, easy, and frugal recipe for Enchiladas. This recipe is an acquired taste. The first time I had it, I thought "Where's the Beef?" However, now it is one of my favorites. (My husband is still looking in vain for the beef) Ingredients One of the criteria of a simple recipe is that it have very few ingredients. This recipe only has 5 of them: One package corn tortillas   One small IMO or Sour Cream One can cream of chicken soup One can diced green chilies 1 1/2 Cups grated cheddar Cheese (or to taste) Mixing Instructions Fry the tortillas in just enough oil (for a few seconds) to make them soft and pliable. Put on paper towels, and when cool enough, wipe off all the grease you can. Mix the can of soup, the IMO (or sour cream), and can of green chilies, and a little of the cheese together in a bowl. Use a baking pan 13x9 inches or smaller. Put some of the soup mixture on the bottom. Then spoon a heaping Tablespoon of the mixture onto each tortilla and roll up as for an enchilada. After the tortillas are in the pan, take the rest of the soup mixture and spoon it over the top. Add the rest of the cheese. Be sure that the tortillas are covered with the soup and cheese so that they don't dry out during baking. Baking Bake in a 325-350 degree oven for 30 minutes, or until cheese is bubbly. Do NOT overcook. Keep tightly covered during baking. Good served with green beans and applesauce Note: : If you feel really tired, you can skip frying the tortillas and just rip them into piece and mix everything together. As long as everything is moist it will taste good, and is probably healthier without the oil. However, they do come out better the first way.

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