Nat's Enchiladas

 

Yields: 2 9x13 pans

(Meat is optional)

1 softball sized ball of chorizo sausage

Same size of any other meat

1 pkg. chopped frozen spinach

2 onions, chopped

1 lb. grated mozzarella cheese

1 lb. grated cheddar cheese (can substitute other types of cheese)

50 small (6") corn tortillas

1 28 oz. can of enchilada sauce

Optional green or red chilies chopped (about 1 c. per tray)

No rice or beans inside -- they go on the side.

Defrost and drain spinach. Brown the meat. Chop the onions. Put cooked meat, spinach and 90% of the onions (chilies) in a big-ass mixing bowl and stir. Add a cup of the enchilada sauce and mix again. Grease pans. Pinch the mix into the tortilla and add cheese. Roll to carrot size and place in pan. Seam side down. Should have room for about three columns with about 8 enchiladas in each column. Pour enchilada sauce to near fill the pan. Add cheddar cheese and a bit of mozzarella on top of enchiladas. Spray aluminum foil with non-stick oil and cover enchiladas. Bake 300F for 30 min. Uncover and cook 10 more min.

Nathaniel Usher