Enchiladas

10 ounces mushroom soup
1/4 cup chopped green chile**
1/3 cup milk
1/2 cup chopped onion
1 1/2 cups shredded chicken*
Shortening
1/2 teaspoon salt
12 corn tortillas
1/2 teaspoon garlic salt

Combine first seven 
ingredients in a 
medium-sized mixing bowl.
Heat 1/2 inch of shortening in a 
heavy pan at medium-high heat.
Quickly dip each tortilla 
into the shortening to soften.
Drain on absorbent towels.
Alternate ingredients 
in a greased, 
2-quart casserole dish,
beginning with a tortilla.
Cover casserole dish and bake 
in a 350°F oven for 
25-30 minutes.

* Twelve ounces of canned, 
drained chicken may be substituted.
** Varied amounts may be used.

**Tortilla Recipe
***Red and Green Chile Sauce Recipes