Instructions:

Linda's Enchiladas

Source: Linda Kilbride, Maricopa, Arizona

Yields: a lot!

3 pounds ground beef or 3 pounds
    cooked chicken or turkey, diced
1 large white onion, chopped
1 clove garlic
2 teaspoons basil
1 teaspoon comino (cumin)
1 teaspoon cilantro
1 package taco seasoning mix
3 (10 ounce) cans Ro-Tel tomatoes
3 (15 ounce) cans chili without beans
2 pounds shredded Cheddar cheese
36 corn tortillas
4 (10 3/4 ounce) cans cream of mushroom
    or cream of chicken soup
1/2 teaspoon black pepper
1/4 teaspoon coriander
1/2 cup olive oil

Brown ground beef or chicken in olive oil. Drain off fat. Empty meat into large mixing bowl. Add onions, garlic, basil, cumin, black pepper, coriander, cilantro, taco seasoning mix, tomatoes, chili and soup. Stir all the ingredients together.

Put two cups of the meat mixture into a large baking pan and spread it out. Add the corn tortillas (a few at a time). Add more meat mixture and sprinkle with shredded Cheddar cheese; repeat the steps using corn tortillas, meat mixture and cheese. Bake, uncovered, for about 20 to 30 minutes at 400 degrees F. Let cool for 10 to 15 minutes before serving.