Enchiladas Supreme 3 pounds ground beef or boiled and diced chicken 1 large white onion, chopped 1 clove garlic 2 teaspoon 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 2 pounds shredded Cheddar cheese 36 corn tortillas 4 (10.75 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 with 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. In a large pan, spread out two cups of the meat mixture. Next, add the corn tortillas (a few at a time). Put more meat mixture and sprinkle shredded Cheddar cheese; repeat the steps using corn tortillas, meat mixture and cheese. Cook for about 20 to 30 minutes uncovered at 400 degrees F. Let cool for 10 to 15 minutes before serving.