Mom's Enchiladas

for dinner tonight ryan had my mom's enchiladas. that i made. i think they are my dad's favorite food and it was always a special day when my mom made these. i don't make a lot of my mom's recipes. she uses meat as the centerpiece in most dishes, so most do not translate well to vegetarian. this one does pretty good. recipe:

warm up one small can of enchilada sauce with one can golden mushroom soup in a skillet over low heat. soak a corn tortilla in the mixture, roll jack cheese, chicken, green onions in the tortilla, place in pan. do this 12 times. pour any leftover sauce on top. pour any leftover cheese on top. 20-30 mins at 325 degrees. yes that is how i write recipes. what, you want to see tabbed in ingredients? with measured amounts? well, then it wouldn't sound like a recipe your mom told you over the phone in college 5 years ago now would it.

my changes are as follows. no chicken. if i am feeling extra nice i will put in chicken for ryan or guests. i like them spicy (if anyone reaches for salsa, i've failed), so i will put chili pepper in the sauce or use spicy jack cheese instead of just jack. and sometimes if the tortillas are cracking as they are prone to do, i heat them up in hot oil for a second before the sauce dip.
brown rice and refried black beans on the side. wish i had sour cream and avocado for the side too. i would probably make this every few months if ryan didn't mention over his dinner tonight that his ex-girlfriend's mom made the best enchiladas he'd ever had. this will probably be it for us and enchiladas for a while...