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From: ken@turtlevax.UUCP (Ken Turkowski)
Newsgroups: net.cooks
Subject: Re: Meat Leftovers?
Message-ID: <1024@turtlevax.UUCP>
Date: Mon, 13-Jan-86 14:20:47 EST
Article-I.D.: turtleva.1024
Posted: Mon Jan 13 14:20:47 1986
Date-Received: Wed, 15-Jan-86 07:59:35 EST
References: <31@hplabsc.UUCP> <1294@sdcsvax.UUCP>
Reply-To: ken@turtlevax.UUCP (Ken Turkowski)
Distribution: net
Organization: CIMLINC, Inc. @ Menlo Park, CA
Lines: 32

Enchiladas!

Ingredients:
meat, cheese, corn tortillas, tomato sauce, hot salsa, garlic, olives,
salt & pepper

To make an easy enchilada sauce, add one teaspoon salsa (slightly less
than HOT) and one squeezed clove of garlic to each can (small) of
tomato sauce (salt and pepper to taste).  [Two cans of sauce, one
chicken, and 12 tortillas seem to be the proper proportions.]  Simmer
for 10 or 15 minutes while you do the next step.

Partially fry the tortillas in hot oil.  Do not make them crispy!  If
the oil is hot enough, they will not get soggy either.

Scoop some of the sauce into a baking dish, covering the bottom and
wetting the sides.

Dip the fried tortillas into the enchilada sauce.  Lay each tortilla on
a flat surface, spoon in some chopped meat (~ 3-4 Tbsp.), sprinkle in
some grated cheese (~ 2-3 Tbsp.), roll up the tortilla, and place in
baking dish.

Pour remaining sauce on top of rolled enchiladas (there never seems to
be enough), sprinkle more grated cheese on top, add an olive slice or
two, and bake at 350F until cheese bubbles.

Serve with sour cream, guacamole, salsa (serving suggestions).
-- 
Ken Turkowski @ CIMLINC, Menlo Park, CA
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