SOUR CREAM ENCHILADAS 1 can cream chicken soup, undiluted 1 can cream of mushroom soup, undiluted 1 8 oz. carton sour cream 1 small can chopped green chilies 1 cup cheddar cheese, grated 1 stick butter or margarine 2 cups white rice 1 cup cheddar cheese, grated small onion, chopped fine dozen corn tortillas Mix together first six ingredients and spread 1/2 cup of the mixture in the bottom of a baking dish. Steam tortillas and place equal amounts of cheese and rice inside each tortilla with a little onion and roll up. Line up rolled tortillas, seam side down, in the baking dish and continue until all tortillas and rice/cheese/onion is used. Pour remaining soup mixture over the enchiladas. Top with a small amount of grated cheese. Cover baking dish with foil and bake for 30 minutes in a 350* oven, until bubbly in the middle. Remove foil and bake five minutes more. Remove from oven and cool at least 5 minutes before serving. We like this with salsa on top and a salad on the side. YUM! Maggie