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Enchiladas

none

corn tortillas
vegetable oil
enchilada sauce
enchilada filling
chopped onion
shredded cheese
other sliced; diced or chopped
-- goodies as desired
-- such as
ripe black olives; green onion,
-- tomatoes, pickled
-- chiles,
roasted chiles; fresh chiles,
-- whatever...

Method: Fry tortilla briefly in hot oil to soften...only to soften, not long enough to make it crisp. Dip fried tortilla into sauce to coat. Place tortilla in shallow, oven-proof baking dish. Spoon filling onto tortilla. Spoon a little sauce over filling if desired and sprinkle on some chopped onion. Roll tortilla around filling, making sure the loose end of tortilla rests on the bottom of the baking dish. Repeat until dish is filled with enchiladas. Spoon sauce over enchiladas and sprinkle cheese, chopped onion and whatever else suits yer fancy on top. Bake in 350 degree oven until heated through and cheese is melted, generally about 10-15 minutes. Note: Shredded BBQ beef, pork, poultry, seafood, whatever works nicely as enchilada filling. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Rich McCormack on Feb 17, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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