1 med. onion, chopped
1 sm. green pepper, chopped
1 c. chopped mushrooms
5 tbsp. shortening
1 (10 oz.) can mild enchilada sauce
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) can chopped green chilies
1/2 tsp. garlic salt
12 tortillas
2 c. (8 oz.) shredded cheddar cheese

In a small frying pan, saute onion, green pepper and mushrooms in 2 tablespoons shortening. Set aside.

Preheat oven to 350 degrees.

Mix enchilada sauce, mushroom soup, green chilies and garlic salt in a small mixing bowl. Combine half of the mixture with the sauteed onion, green pepper and mushrooms. Reserve the remaining half and 1 cup cheese.

Fry tortillas in remaining 3 tablespoons heated shortening, 1 at a time, for 5 seconds on each side. Drain on paper towels. Fill each with cheese and enchilada sauce, sauteed mixture. Roll and place seam side down in a 13"x9" baking dish. Pour remaining enchilada sauce mixture over. Top with remaining cheese and bake 15 minutes. Makes 12 enchiladas.

Microwave: Cook enchiladas on 70% power for 12 to 14 minutes or until heated through. Turn twice during cooking time.