1 medium onion, chopped 2 cans cream of mushroom soup 1 1/2 cans water 1 can diced Ortega chili peppers 1 dozen corn tortillas 1 pound longhorn cheese, grated salt and pepper to taste
Cook onion in oil until tender, add soup, 1 1/2 cans of water and diced chili peppers, bring to boil. Heat tortillas in oil, arrange 1 layer in baking dish. Layer tortillas, soup mixture, cheese, repeat until all is used ending with cheese on top.
