Saute' onion and pepper in small amount of margarine in skillet until tender. Soften tortillas over steam from vegetables. Place 1 spoonful soup, 1 spoonful vegetables and 2 spoonfuls cheese in each tortilla. Roll tortillas to enclose filling. Place seam side down in casserole. Top with remaining soup, stirring to mix. Pour over enchiladas. Bake at 325 degrees F for 15-20 minutes or until bubbly. 6 servings
By Robin from Washington, IA
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