Souper Enchiladas

• 1/2 c. salad oil
• 1 c. chopped onion
• 1 can black bean soup
• 1/2 c. water
• 1/4 tsp. hot pepper sauce
• 1 c. shredded Monterey Jack cheese
• 8 corn tortillas
• 1 large clove garlic, minced
• 2 c. shredded cooked chicken
• 1 tsp. cumin
• 1 (8 oz.) jar taco sauce

1. In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time for 2 to 3 seconds on each side.
2. Drain on paper towels.
3. Spoon about 2 tablespoons of the hot oil into 10-inch skillet and cook onion and garlic over medium heat until tender. Stir in soup, meat, water, cumin and hot sauce.
4. Heat through. Spoon about 1/3 cup soup mixture onto each tortilla and then roll it up.
5. Arrange filled tortillas in 12 x 8-inch baking dish.
6. Pour taco sauce evenly over enchiladas and sprinkle with cheese.
7. Cover with foil.
8. Bake at 350u0b0 for 25 minutes.
9. Uncover and bake 5 minutes more.

salad oil, onion, black bean soup, water, hot pepper sauce, shredded monterey jack cheese, corn tortillas, clove garlic, chicken, cumin, taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779711 (may not work)