FILLING FOR TORTILLAS:

2 c. grated cheddar cheese
3/4 c. diced green onions
1 dozen corn tortillas
1 c. cooking oil
1/2 lb. ground beef, browned

Mix cheese and green onion together. Heat oil over low heat and dip tortillas in hot oil just long enough to soften. Remove with tongs to paper toweling and fill tortilla with cheese, onion and meat.

Roll up and lay flat, seam side down in shallow baking pan. Pour sauce over tortillas and add a sprinkling of paprika. Preheat oven to 350 degree bake 20-30 minutes.

SAUCE FOR ENCHILADAS:

2 cans cream of celery or cream of chicken soup
1/2 c. sour cream
1 or 2 (4 oz.) cans chopped green chiles

Combine and heat until smooth.