Souper Enchiladas - cooking recipe

Ingredients

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

Preparation

In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time for 2 to 3 seconds on each side.
Drain on paper towels.
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.
Heat through. Spoon about 1/3 cup soup mixture onto each tortilla and then roll it up.
Arrange filled tortillas in 12 x 8-inch baking dish.
Pour taco sauce evenly over enchiladas and sprinkle with cheese.
Cover with foil.
Bake at 350\u00b0 for 25 minutes.
Uncover and bake 5 minutes more.