2 (10 2/3 oz.) cans cream of mushroom soup
1 (4 oz.) can chopped green chilies
1/2 tsp. garlic powder
2 c. shredded Cheddar cheese
Hot salad oil
1 (8 oz.) carton sour cream
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg. or 1 doz. corn tortillas

Combine soup, sour cream, green chiles, salt, pepper and garlic powder in a medium saucepan; mix well. Cook over medium heat, stirring often just until hot. Combine cheese and onion; mixing well. Cook each tortilla in hot oil for a few seconds or just until softened, drain on paper towels. Immediately spoon about 1 1/2 tablespoons cheese mixture and 2 tablespoons soup mixture into center of each.

Roll up tightly and place in a greased baking dish. Spoon remaining soup mixture over top of enchiladas, sprinkle with remaining cheese mixture. Bake at 350 degrees for 20-30 minutes. 6 servings.