1 can (15 oz.) tomato sauce
1 can (4 oz.) green chilis, drained
2 tsp. chili powder
1 pkg. (8 oz.) shredded sharp natural cheddar cheese
1/2 c. sliced green onions
12 flour tortillas (6 inch)

Combine tomato sauce, chilis and chili powder in sauce pan. Bring to boil. Reduce heat and cover and simmer for 10 minutes. Combine cheese and onions in small mixing bowl, mix lightly.

Tablespoon tomato sauce mixture into each tortilla. Sprinkle each tortilla with 1 tablespoon cheese mixture. Roll up tightly and place seam side down in (12 x 18) baking dish. Spoon remaining sauce over tortillas.

Cover dish with foil. Bake at 375 degrees for 30 minutes. Remove foil and sprinkle enchiladas with remaining cheese mixture. Continue baking until cheese is melted.