2 lbs. ground beef
1 lb. Longhorn cheese
1 med. onion, chopped
4 cans cream of mushroom soup
4 doz. corn tortillas
1 lg. can green chili, chopped
Garlic powder
Cumin
Salt

Fry meat, add a dash of garlic powder and 1/2 teaspoon cumin and 1/4 teaspoon salt. Dip tortillas in hot fat and fill with chopped onion, grated cheese, meat and chili. Then roll.

Place in casserole dish or pan. Grease the bottom of pan with butter when ready to cook. Pour green chili over the rolled tortillas and top with grated cheese, onions and mushroom soup. Warm cream of mushroom soup on top of stove. Then pour over enchiladas. Heat in 350 degree oven until hot and cheese is melted. Cover if preferred.