Submitted by Marlene Metherel
From Campbell's Creative Cooking with Soup
Makes 4 servings.
1/2 c salad oil
8 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
1 jar (8oz) taco sauce
1 c shredded CHEESE
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.
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 SOUP, MEAT, water, cumin, & SEASONING. Heat through.
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.
Bake at 350F for 25 min. Uncover, bake 5 minutes more.