Souper Enchiladas

• 1/2 c. salad oil
• 8 corn tortillas
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 can black bean soup
• 2 c. shredded, cooked chicken or turkey
• 1/2 c. water
• 1 tsp. ground cumin
• 1 (4 oz.) can chopped green chilies, drained
• 1 (8 oz.) jar picante sauce
• 1 c. shredded Cheddar cheese

1. In an 8-inch skillet over medium heat in hot oil, fry tortillas one at a time, 2 to 3 seconds per side.
2. Drain on paper towels.
3. Cook onion and garlic in leftover oil in skillet until tender.
4. Stir in soup, meat, water, cumin and chilies.
5. Heat through.
6. Spoon about 1/3 cup soup mixture onto each tortilla. Roll up; place seam side down in oblong dish and pour picante sauce over tops and sprinkle cheese over that.
7. Cover.
8. Bake at 350u0b0 for 25 minutes.
9. Remove cover.
10. Bake 5 minutes more.

salad oil, corn tortillas, onion, clove garlic, black bean soup, chicken, water, ground cumin, green chilies, picante sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896864 (may not work)