Enchiladas

This recipe is for cheese or chicken, but shredded beef or Carnitas would be tasty too.  Serve with guacamole, sour cream, salsa, beans and/or Spanish rice.


Ingredients
1 28 oz. can Las Palmas Enchilada sauce (choose whichever level of spiciness you want)
3 15 oz. cans tomato sauce
2 cups water
1/8 tsp. garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/2 teaspoon salt
3 tablespoons flour with 1 cup cold water, mixed thoroughly
Corn tortillas
Grated cheddar cheese
Chicken (optional)


Preparation

1. Combine sauces, mix well, and heat over med-high heat.
2. Add water through salt, mix well.
3. Add flour mixture slowly.
4. Bring to boil, simmer approx. 30 minutes, stirring frequently
5. Heat tortillas on griddle or in microwave until soft 
6. Fill tortillas with sauce, grated cheese, and chicken (if desired).  Roll tortilla, don't overfill.
7. Place in 9x13" baking or casserole dish, cover with sauce.
8. Repeat until chicken is used up or you have desired amount of enchiladas.
9. Cover all enchiladas with remaining sauce, sprinkle on cheese.
10. Bake at 350* for 25 minutes.
11. Garnish with olives.

**Chicken: boil whole chicken with salt and bay leaf until cooked through (approx. 15 min.).  Let cool, then shred into strips