2 cans cream of mushroom soup
1 (8 oz.) sour cream
1 (4 oz.) can green chilies, chopped
Hot salad oil
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
2 c. shredded Cheddar cheese
1 c. chopped green onions
1 dozen corn tortillas
1 lb. hamburger meat

Brown hamburger meat; add seasonings as desired; set aside.

Combine soup, sour cream, green chilies, salt, pepper and garlic powder in saucepan; mix well. Cook on medium heat, stirring often, just until hot. Combine cheese and onions; mixing well.

Dip each tortilla in hot oil for a few seconds until softened; drain on paper towel.

Spoon 1 tablespoon hamburger mixture, 1 1/2 tablespoon cheese mixture and 2 tablespoons soup mixture into center of each tortilla; roll tightly and place in greased 9x13x2 inch baking dish. Spoon remaining hamburger and soup mixture over top of enchiladas; sprinkle with remaining cheese mixture. Bake at 350 degrees for 20-30 minutes.