Chicken Enchiladas

• 1/2 c. salad oil
• 8 flour tortillas
• 1 c. chopped onion
• 1 large clove garlic, minced
• 1 can black bean or bean with bacon soup
• 2 c. shredded cooked, boneless breast chicken
• 1/2 c. water
• 1 tsp. ground cumin
• 1 can (4 oz.) chopped green chilies, drained
• 1 jar (8 oz.) taco sauce
• 1 c. shredded Cheddar cheese

1. In 8-inch skillet over medium heat in hot oil, cook onion and garlic until tender, stirring occasionally.
2. Stir in soup, chicken, water, cumin and chilies.
3. Heat through.
4. Butter tortillas, wrap in foil and heat in 350u0b0 oven for approximately 10 minutes.
5. Spoon about 1/3 cup soup mixture onto each tortilla; roll up.
6. Arrange tortillas in 12 x 8-inch baking dish.
7. Pour taco sauce evenly over enchiladas.
8. Sprinkle with cheese.
9. Cover with foil.
10. Bake at 350u0b0 for 25 minutes, uncover, bake 5 more minutes.

salad oil, flour tortillas, onion, clove garlic, black bean, shredded cooked, water, ground cumin, green chilies, taco sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503485 (may not work)