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1 can cream of chicken soup
1 small can diced green
1 small carton sour cream
corn tortillas
1 lb. cooked hamburger
1/4 c. chopped green onions
1 lb. Jack cheese, grated
1/2 lb. Cheddar cheese, grated

Combine soup, green chilies and sour cream. Pour some
of this on the bottom of a 9 x 13-inch pan. Combine cheeses.
Fill tortillas with remaining ingredients and half the cheese.
Put enchiladas into pan and top with remaining soup-sour cream
mixture. Put rest of cheese on top. Bake at 350 degrees for 20

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