Souper Enchiladas

Name: Souper Enchiladas
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

11 ingredients

9 steps

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

Directions

1

In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time for 2 to 3 seconds on each side.
2

Drain on paper towels.
3

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.
4

Heat through. Spoon about 1/3 cup soup mixture onto each tortilla and then roll it up.
5

Arrange filled tortillas in 12 x 8-inch baking dish.
6

Pour taco sauce evenly over enchiladas and sprinkle with cheese.
7

Cover with foil.
8

Bake at 350° for 25 minutes.
9

Uncover and bake 5 minutes more.