2 Cans Green Chile
1 Chopped Onion
2 Cans Cream of Mushroom Soup
2 Cans Milk
3 Tablespoons Margarine
Onion Salt
2 Dozen Corn Tortillas
1 Small Bottle Pimentos
Garlic Salt
Salt & Pepper
Grated Cheese

Saute chile, pimento, onion in butter. Add Seasonings, Soup and milk. Simmer for a few minutes. In a buttered casserole dish layer sauce, tortillas, and cheese until your casserole is full. Top with lots of cheese. Bake 350 until cheese is melted. Mom always says the trick to good enchiladas is lots of sauce and lots of cheese. You can also add chicken to make this more hearty.