Yield: 1 servings
|1 \N||Family-size can cream of mushroom soup|
|1 \N||2 cup diced green chile|
|2 \N||Dounce corn tortillas|
|1 pounds||Longhorn or cheddar cheese; grated|
|1 large||Onion; finely chopped|
Mix soup with green chile in a medium saucepan. Add a dash of milk to thin a bit. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Dip 2 dozen corn tortillas, one at a time, in a skillet of hot oil until soft. Set aside. Cover the bottom of an oblong baking dish (9 x 13) with a layer of tortillas, top with green chile sauce, cheese, and onion. Continue layering and top with cheese and onion. Bake for 30 minutes at 350 degrees.
The Great College Cookbook of the Southwest by Kelley Cofeen and Rob Bezy (Paloma Publishing, copyright 1994).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.