Hot-protein-enchiladas

INGREDIENTS

INSTRUCTIONS

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 Watsonville's 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 it's 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

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