Cheese and Pepper Enchiladas

Ingredients

• 1 onion, chopped
• 10 banana peppers, chopped
• 6-8 tortillas
• 1 can cream of mushroom soup
• 1 lb. cheddar cheese, shredded
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• 1/2 soup can milk

Directions

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