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The tortillas need to be softened before you try to roll them up or they will crack.
Instructions: Soften the tortillas in soup concentrate to which you’ve added 'some' milk. Put soup concentrate in the pan first, then add milk slowly, stirring and breaking up any chunks. I usually softened about 6 tortillas and then stop to roll them up. Roll up cheese and onion in the tortillas, adding a thin slice of jalapeño pepper [optional]. When you have soften all of the tortilla shells you are going to use, add any remaining soup mix to the sauce. Then, pour sauce over the shells in the pan[s] and sprinkle the top with extra cheese, pepper, etc.
You can add or subtract chili/peppers to taste. Sour cream has a cooling effect so don’t be shy with the peppers.
Bake at 350 degrees for 25-30 minutes to melt the cheese and heat thoroughly.
Adding the 'G' is optional!
note: Any extra leftover sauce is good for salad dressing.