- 1 lb. longhorn Colby cheese grated
- 1 large onion chopped
- 1 - 7 oz. can diced green chilies
- 2 cans cream of mushroom or chicken soup
- 2 dz. tortillas
- Add about 1 1/4 cans of water to the 2 cans of soup and preheat.
- Fry tortillas in vegetable shortening (10 seconds on each side; should be soft).
- Layer tortillas, cheese, onions, chilies and soup in 9 x 13 pan.
- Bake at 350° for 30-45 minutes or until bubbling.
Credit: Barbara Thomas, Library