1 (10 ounce) package garbanzo beans, rinsed and drained
1 teaspoon active dry yeast
1/2 cup warm milk
1/4 cup vegetable oil
6 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried basil, crushed
2 teaspoons dried parsley
2 cloves garlic, minced
1 teaspoon dried basil, crushed
6 (4 ounce) cans tomato soup
1 (4 ounce) can tomato paste
1 (8 ounce) container sour cream
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
In a small bowl, dissolve 1/2 cup warm milk in warm water. Cover and let stand overnight.
In a small bowl, dissolve 1 cup oil in milk. Coat the bottom of the bowl with egg white; gently moisten with a plastic spoon to moisten consistency with milk.
In a large bowl, combine flour, baking powder, 1 teaspoon pepper, oregano, basil, parsley, garlic, oregano, basil, parsley, tomato soup, tomato paste and sour cream. Mix thoroughly. Shape the dough into a rectangle. Divide into rectangles. Place 2 thick slices of sliced cheese over each of the rectangles. Place an onion slice on top of each rectangle.
From the top of a double boiler, heat oil and cook until golden brown. Remove from heat; place each rectangles onto the prepared baking sheet and brush the tops with remaining oil. Brush the tops with remaining mustard paste.
Bake in the preheated oven for 25 minutes, or until lightly browned on top. Transfer the enchilada to a serving dish. Serve sandwich warm, or at room temperature, or refrigerate.