Dip 20 enchiladas in hot oil
1 can mushroom soup
1 sm. can green chilies
1 (8 oz.) carton sour cream

Dip enchiladas in hot oil. Mix soup, green chilies and sour cream. Stack enchiladas (5) with mixture in between. Top with grated Cheddar or Monterey Jack cheese. Cover and bake 15-20 minutes in 350 degree oven. Enough for 4 persons.