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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