Enchiladas - cooking recipe

Ingredients

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

Preparation

In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time 2 to 3 seconds on each side.
Drain tortillas on paper towels.
(You may omit this step, if desired.)
Spoon about 2 tablespoons of hot oil into 10-inch skillet.
Over medium heat, in the 2 tablespoons oil, cook onion and garlic until tender, stirring occasionally.
Stir in soup, meat, water, cumin and green chilies.
Heat thoroughly.
Spoon about 1/3 cup soup mixture onto each tortilla; roll up.
Arrange filled tortillas in 12 x 8-inch baking dish.
Pour taco sauce evenly over enchiladas.
Sprinkle with cheese.
Cover with foil.
Bake at 350\u00b0 for 25 minutes. Uncover; bake 5 more minutes.
Makes 4 servings.