Enchiladas Verdes
Ingredients:
2 cans mushroom soup
1 cup water
2 dozen white corn tortillas
1 lb. grated monterrey jack cheese
1/2 cup chopped onion
2 cloves of finely chopped garlic
3 roasted green chiles
Instructions:
Green enchiladas with a white gravy, corn tortillas and our favorite Monterrey Jack cheese. Recently, we visited New Mexico where the big question is "Green or Red?"  This recipe is delicious and easy to make!
Mix the soup, water and garlic. Roast your chiles on a griddle or in the oven. Remove the skin and seeds. Cut the roasted chiles and add to soup mixture.
Cook for a few minutes.

Heat a pan add about 1/4 cup oil. Just to warm your tortillas. Oil both sides and place on a paper towel to drain excess oil. Place a little bit of cheese and onion in each tortilla and roll. Place in a 9x13 pan. Pour the soup mixture over the tortillas. Cover and bake for about 30 minutes at 350 degrees.

Serve with rice and beans. A small lettuce and tomato salad. Enjoy!
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