This recipe for Momma Kim's Enchiladas, by Rosie Boren, is from A Peek into the Parsons' Pantry,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 cups cheese shredded 1-2 chopped onions 1 can of cream of mushroom soup 1 can tomato soup 1 can of 10oz can enchilada sauce mild 12-18 corn tortillas
Mix soups and enchilada sauce in bowl set aside. Saute chopped onions till clear and drain on paper towel. Cook tortilla in oil till soft. Roll up shredded cheese and onions in cooked tortillas and line up in pan. Cover with sauce and cheese. Cook at 350º for 25-30 minutes.
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