Recipe - Mexican Dinner

1 Recipe refried beans
1 Recipe herbed rice
1 Recipe enchilada filling
1 Recipe uncooked salsa
2 cup Grated cheese
4 Corn tortillas

First make the refried beans, herbed rice, and salsa. Prepare the enchilada
filling. In a medium frying pan, melt butter, softfry each corn tortilla
in the butter by cooking it on one side until it starts to get limp, then
turn it over and fry another second or two. Roll One half cup filling inside each
tortilla. Store filled tortillas on a plate, covered with a plastic bag,
in the refrigerator until you are ready to serve dinner. When ready to
serve, place 1 rolled enchilada on each plate, cover with about One half c
salsa, being careful to cover the ends of the enchilada so they don't dry
out during baking. Arrange One half cup herbed rice and One half cup refried beans next
to the enchilada. Sprinkle it with One half cup grated cheese. Bake in preheated
350 degree oven for 1520 min, until the cheese is melted and bubbly. Serve
immediately. A dollop of sour cream and a few black olives are excellent
additions to each plate. ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini