Enchiladas

• 1/2 c. salad oil
• 8 flour tortillas (6-inch)
• 1 c. onion
• 1 large clove garlic, minced
• 1 (11 1/2 oz.) can bean with bacon soup
• 2 c. shredded cooked chicken
• 1/2 c. water
• 1 tsp. ground cumin
• 1 (4 oz.) can chopped green chilies, drained
• 1 (8 oz.) jar taco sauce
• 1 c. shredded Monterey Jack cheese

1. In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time 2 to 3 seconds on each side.
2. Drain tortillas on paper towels.
3. (You may omit this step, if desired.)
4. Spoon about 2 tablespoons of hot oil into 10-inch skillet.
5. Over medium heat, in the 2 tablespoons oil, cook onion and garlic until tender, stirring occasionally.
6. Stir in soup, meat, water, cumin and green chilies.
7. Heat thoroughly.
8. Spoon about 1/3 cup soup mixture onto each tortilla; roll up.
9. Arrange filled tortillas in 12 x 8-inch baking dish.
10. Pour taco sauce evenly over enchiladas.
11. Sprinkle with cheese.
12. Cover with foil.
13. Bake at 350u0b0 for 25 minutes. Uncover; bake 5 more minutes.
14. Makes 4 servings.

salad oil, flour tortillas, onion, clove garlic, bean with bacon soup, chicken, water, ground cumin, green chilies, taco sauce, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023262 (may not work)