Enchiladas

• 2 cans cream of mushroom soup
• 3 cans green chiles
• 2 cans (soup) water
• oregano, salt, pepper and garlic salt
• 1 lb. chorizo
• 1 onion, diced fine
• 2 lb. Cheddar cheese
• 3 doz. tortillas
• 1 clove garlic, minced
• 4 Tbsp. vegetable oil
• 3 Tbsp. all-purpose flour
• 3 to 4 Tbsp. chili powder
• 2 c. water
• 1 Tbsp. cocoa
• 1 chicken bouillon cube
• salt to taste
• 1/4 c. vegetable oil
• 12 corn tortillas
• 8 oz. Monterey Jack cheese, grated
• 8 oz. Cheddar cheese, grated
• 1/2 c. chopped onion

1. Saute garlic in oil until soft.
2. Add flour and chili powder. Cook and stir to make a roux.
3. Add water, cocoa, bouillon cube and salt.
4. Bring to a boil.
5. Reduce heat and simmer 5 minutes or until bouillon cube is dissolved.
6. Mix together Monterey Jack cheese, Cheddar cheese and onion.
7. Heat oil in skillet over medium heat. Quickly dip each tortilla in hot oil to soften.
8. Place 1 tablespoon cheese mixture in center of tortilla and roll.
9. Place, seam side down, in baking dish.
10. Spoon sauce over enchiladas. Sprinkle with onions and remaining cheese.
11. Bake at 350u0b0 for 20 to 30 minutes or until cheese melts.
12. Yields: 12.

cream of mushroom soup, green chiles, water, oregano, chorizo, onion, cheddar cheese, tortillas, clove garlic, vegetable oil, flour, chili powder, water, cocoa, chicken, salt, vegetable oil, corn tortillas, cheese, cheddar cheese, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563459 (may not work)