Fry about 25 corn tortillas in a small amount of oil, I use canola. Next you'll want to assemble your enchiladas. I use about 1 tbsp of meat per tortilla, roll it up and place in a baking dish ( a 10x13 works well). Next pour your enchilada sauce over the tortillas and top with mozzarella cheese, I use low fat to save on some calories (not much but some, lol)
Bake at 350F until cheese is melted, roughly 15-20 minutes.
1 can condensed tomato soup
1 can chicken soup broth
1 1/2 soup cans filled with water
2 Tbsp Chili powder
1 heaping tbsp chicken soup bouillon
1 tsp cocoa (don't omit)
1 tsp oregano
1/2 tsp garlic powder
5 tbsp flour
5 tbsp water
Add all but the last two ingredients to a medium size pot, bring to a boil. Meanwhile in a small bowl, slowly add the water to the flour, being careful not to get lumps. Any lumps you have will make your sauce lumpy. Once sauce has come to a boil, slowly stir in the flour mixture, continue stirring until boiling again. I like to let this cool down for a few minutes which lets it thicken a little more before baking.
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