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
1/2 c. water
1 tsp. cumin
1 can chopped green chilies
1 jar taco sauce
1 c. shredded Cheddar cheese

Preparation

Fry tortillas in hot oil in skillet 2 to 3 seconds on each side.
Drain on paper towel.
Spoon about 2 tablespoons hot oil into skillet.
Add onion and garlic; cook until tender.
Stir in soup, chicken, water, cumin and green chilies.
Heat well.
Spoon about 1/3 cup into each tortilla.
Roll up and place in 9 x 13-inch pan.
Pour taco sauce over enchiladas.
Sprinkle with cheese and cover with foil.
Bake at 350\u00b0 for 25 minutes.
Uncover and bake 5 minutes.