Souper Enchiladas

Submitted by Marlene Metherel

 

From Campbell's Creative Cooking with Soup

 

Makes 4 servings.

 

1/2 c salad oil

corn tortillas (6")

1c chopped onion

1 large clove garlic, minced

1 can (11-11½oz) condensed SOUP

2 c shredded cooked MEAT

1/2 c water

1 tsp ground cumin

SEASONING

1 jar (8oz) taco sauce

1 c shredded CHEESE

 

SOUP

MEAT

SEASONING

CHEESE

Black Bean

Chicken

1 can (4oz.) chopped green chilies, drained

Cheddar

Bean with Bacon

Pork

2 Jalapeno peppers, seeded & chopped

Longhorn

Chili Beef

Beef

¼ tsp. Hot pepper sauce

Monterey Jack

 

1.     In 8" skillet over medium heat, in hot oil, fry tortillas, one at a time, 2-3 sec on each side.  Drain tortillas on paper towels.

2.     Spoon about 2 tbsp of hot oil into 10" skillet. Over medium heat, in the oil cook, onion & garlic till tender, stirring occasionally.  Stir in SOUPMEAT, water, cumin, & SEASONING.  Heat through.

3.     Spoon about 1/3c soup mixture onto each tortilla, roll up.  Arrange filled tortillas in 12x8" baking dish.  Pour taco sauce evenly over enchiladas. Sprinkle with CHEESE.  Cover with foil.

4.     Bake at 350F for 25 min. Uncover, bake 5 minutes more.