1/2 c. salad oil
8 tortillas (6 inch)
1 c. chopped onion
1 lg. clove garlic, minced
1 can cream of chicken soup
2 c. shredded, cooked turkey/chicken
1/2 c. water
1 (4 oz.) can chopped green chilies, drained
1 tsp. cumin
1 (8 oz.) jar enchilada sauce
1 c. shredded Cheddar or Monterey Jack or a combination

In 8 inch skillet over medium heat in hot oil, fry tortillas, one at a time, 2 to 3 seconds on each side. Drain on paper towels. Use about 2 tablespoons of the oil to saute onion and garlic. Stir in turkey/chicken, soup, water, cumin, and chilies. Heat through. Spoon about 1/3 cup of mixture onto each tortilla; roll up. Arrange filled tortillas in 12 x 8 inch baking dish. Pour enchilada sauce evenly over tortillas. Sprinkle with cheese. Cover with foil. Bake at 350 degrees for 25 minutes. Uncover; bake 5 minutes more.