Enchiladas


Meat (optional, can make cheese enchiladas as well)

  For chicken enchiladas, thaw a whole frying chicken, remove the gizzards from
  the cavity, wash inside and out, then poach in a pot until legs move almost
  freely and skin can be removed with a fork, then remove to a colander on top
  of the pot to drain and cool. Then remove skin, bones and cartilage.

  For beef enchiladas make machaca (see file machaca.txt)

Shredded cheese (we use 3 cheese Mexican mix from Costco but anything will work)

Vegetables

  onion, chopped
  carrot, peeled & chopped
  celery, peeled & chopped
  some cumin
  olive oil

Saute vegetables until tender.

Package of flour tortillas

Enchilada sauce (we use one 14 oz. can of La Victoria mild red enchilada sauce
per 9x13 pan of enchiladas)

Instructions:

  Preheat oven to 350°
  Grease 9x13" Pyrex baking pan
  Trim each flour tortilla top & bottom so it can lie flat in the pan. Pour some
  sauce into the pan, and slide the tortilla in it until it is entirely wetted
  with the sauce, then flip it over and spread more sauce on the top side until
  also wetted. Put the trimmings into the tortilla, then add meat, cheese and
  vegetable mix and roll tortilla as tightly as possible, then slide it to the
  end of the pan, seam side down. Repeat until pan is full, then pour sauce over
  the top to empty the can. Cover with tin foil and bake 30-45 minutes.

  Top with sour cream, salsa, chopped green onions, and sliced olives. Serve
  with Spanish rice, refried beans, and coleslaw.