Recipe - Leftover Enchiladas

See instructions

Filling: cut into thin strips (can be any type of meat and/or vegatables,
amount is dependent on how many are being made and how much is stuffed into
each one.)

1 pound shredded cheese (Colby, Monteray Jack, Cheddar mix or match)

1 (small) can Pato sauce, yellow can (if not available, substitute small
can of tomatoe sauce and 2 small chiptles in adobo sauce, pureed.)

12 to 18 Corn tortillas

Assorted liquids: Choice of gravy, cream of xxx soup, milk, water, juice,
broth, etc. Roasted chiles, sauted onions, etc. (optional)

SAUCE: Combine the Pato sauce and the chosen liquids to produce at least 4
~ 5 cups of liquid. The choice of the liquids used may depend on the type
of filling used. Milk and cream of mushroom soup is always a good choice.

Spread 1/3 of the liquid on the bottom of a lightly greased lasagna pan
(about 7 x 13 x 2 inches). Spread minced chiles, onions, etc. on the pan.

In a nongreased frying pan, warm up a corn tortilla until pliable. If the
tortillas are on the stale side, sprinkle with a little water before
heating. Roll some filling in the tortilla and place seam side down in the
pan. Do not put too much stuffing into each tortilla. The finished product
should be the size of a fat cigar. Repeat with the remaining tortillas
until the pan is full with a single layer. If there are extra tortillas,
they can be rolled empty and inserted between adjacent filled tortillas in
the pan.

Pour the remaining liquid into the filled pan. The liquid level should be
at least One half way up the filled tortillas. Supplement with milk if needed.
Sprinkle with minced roasted chiles, onions, etc. is desired. Cover with the
shredded cheese.

Bake at 350 degrees until the cheese starts to brown, about 45 minutes.

Serve with sour cream, guac. and salsa on the side.

Posted to CHILEHEADS DIGEST V3 #316 by che.wong@tempe.vlsi.com on May 6,
1997