CHARLIE'S FAVORITE ENCHILADAS
Credit: Sharon Young Walmart #3230 Bryant, AR
1 medium onion, chopped
1 clove garlic, minced
2 tbsp. Oil
3 cups shredded, cooked chicken
1 can (10 3/4 oz.) bean with bacon soup
1 can (4 oz.) diced green chile peppers, drained
1/2 cup water
1 tsp. Ground Cumin
1/4 cup Oil
8 (10-inch) jalapeno or cheese-flavored flour tortillas
1 jar (8 oz.) taco sauce
1 cup Shredded Mild Cheddar Cheese
1 - Preheat oven to 350ºF. Grease 3-quart rectangular baking dish. Set aside.
2 - In large skillet cook onion and garlic in 2 tbsp hot oil until tender. Stir in chicken, soup, chile peppers, water and cumin. Cook and stir until heated through.
3 - In another large skillet heat 1/4 cup oil over high heat. Fry tortillas, 1 at a time, about 6 seconds or until golden brown, turning once. (Add more oil as necessary during cooking). Drain on paper towels.
4 - Spoon about 1/2 cup of the chicken mixture down center of each tortilla. Roll up. Arrange in prepared dish. Pour taco sauce over top. Sprinkle with cheese. Tightly cover with foil.
5 - Bake for 30 to 35 minutes or until heated through. Remove foil. Bake for 5 minutes more.