Souper Enchiladas - cooking recipe

Ingredients

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

Preparation

In an 8-inch skillet over medium heat in hot oil, fry tortillas one at a time, 2 to 3 seconds per side.
Drain on paper towels.
Cook onion and garlic in leftover oil in skillet until tender.
Stir in soup, meat, water, cumin and chilies.
Heat through.
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.
Cover.
Bake at 350\u00b0 for 25 minutes.
Remove cover.
Bake 5 minutes more.