2 cans cream of chicken soup
2/3 c. sour cream
1 1/2 (4oz) cans green chilies
1 c. cooked pinto beans drained and mashed
1/2 tsp salt
Mix together and heat until hot.
Mix together 3 cups grated cheese and 1/2 cup chopped green onions. Dip 1 1/2 dozen corn tortillas in either not oil or hot water to soften. Put about 1 tbs of sauce and 1 tbs of cheese and onion on the softened tortilla and roll up. Place in baking dish. When all are rolled up, pour remaining sauce over all and cover with reamining grated cheese and onion. Bake, uncovered, at 350 about 30 min. Serve with chopped lettuce and tomato on the side.
2/3 c. sour cream
1 1/2 (4oz) cans green chilies
1 c. cooked pinto beans drained and mashed
1/2 tsp salt
Mix together and heat until hot.
Mix together 3 cups grated cheese and 1/2 cup chopped green onions. Dip 1 1/2 dozen corn tortillas in either not oil or hot water to soften. Put about 1 tbs of sauce and 1 tbs of cheese and onion on the softened tortilla and roll up. Place in baking dish. When all are rolled up, pour remaining sauce over all and cover with reamining grated cheese and onion. Bake, uncovered, at 350 about 30 min. Serve with chopped lettuce and tomato on the side.
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