Enchiladas

I am so grateful to be half-Mexican! I grew up eating my grandmother's (and mom's) yummy Mexican dishes. Tacos, Tostadas, Albondigas, Tamales, Sopas, Enchiladas, etc. So, tonight, I am sharing the method I learned to make enchiladas.

Ingredients:

• 1 dozen corn tortillas
• 1 - 1.5 pounds cooked shredded beef (or chicken or pork)--seasoned as desired
• 2 cups shredded cheese (I use pepperjack)
• 8 oz. can of Las Palmas red chili sauce (I have not mastered making red chili sauce from scratch)--you can use "enchilida" sauce, but in my family, we used plain red chili sauce for ours
• 1/3 cup veg. oil
• optional: scallions, cilantro, black olives, sour cream, and salsa for toppings

Method:

• lightly fry tortillas in veg. oil
• soak each tortilla in red chili sauce so its "rollable"
• Evenly layer meat along the middle of tortilla, top with a little cheese, and roll
• Once the pan is full of them, brush more red chili sauce on top
• Sprinkle the top with remaining cheese 
• Bake at 375 for 15 minutes

Delicioso!

(Repost from 2011)