Cheese and Pepper Enchiladas

Directions

1. Saute onion and peppers 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.
2. Top with remaining cheese and vegetables. Add milk to remaining soup, stirring to mix. Pour over enchiladas. Bake at 325 degrees F for 15 to 20 minutes or until bubbly.