Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare. Craig (Manager of Watsonvilles Burger King) Chambers ~Enough corn &/or flour tortillas to (when rolled up) cover the bottom of your baking dish(es) only one layer thick. ~Lightly grease a griddle and, when its smoking hot, heat each tortilla 5 seconds on a side, and, for each tortilla, put in the following stuffing: 1 to 2 Tbs. cooked, shredded protein in a line down the tortilla (chicken, shrimp, pork, beef, under-cooked fish, etc.) 1 teaspoon **salsa in a line down the fowl, meat, fish, then 1 teaspoon chopped onions down the line, then 1 teaspoon shredded *cheese down the line Roll up each tortilla and put it in your baking dish(es). ~When the bottom of your baking dish(es) is covered with rolled-up enchiladas, put another teaspoon of **salsa in a line down the top of each enchilada, sprinkle everything with chopped onions (your choice of how much), thoroughly cover everything with shredded *cheese. Can be prepared to this point and covered & refrigerated. ~Heat-n-eat: Let come to room temperature, then bake, covered (foil &/or lid of the baking dish) at 325F for 40 (or 350F for 30, of 375F for 20) until (peek!) *cheese has all melted and is just starting to get a few little bubbles. *Craig (re)commands, "Use only habanero cheese." Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997
