1/2 c. oil
8 corn tortillas
1 lg. onion, chopped
1 lg. clove garlic, minced
1 can condensed bean with bacon soup
2 c. pork, chicken or beef, shredded
1/2 c. water
1 tsp. cumin
1 (4 oz.) can green chilies, chopped, drained
1 (8 oz.) jar taco sauce
1 c. Cheddar, Longhorn or Monterey Jack cheese, shredded

In large skillet on medium, heat in hot oil, fry tortillas, 1 at a time, for 2 to 3 seconds on each side. Drain on paper towels. Spoon 2 tablespoons of the hot oil onto 10 inch skillet. On medium heat, cook onion and garlic until tender. Stir in soup, meat, water, cumin and chilies; heat through. Spoon about 1/3 cup mixture onto each tortilla; roll up. Arrange filled tortilla in large baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese; cover with foil. Bake at 350 degrees for 25 minutes, then uncover and bake for 5 minutes more. Serves 4.