Enchiladas

For those of you who don't know my husband grew up in Mexico. So we all love authentic mexican food and you cannot get anything like it at a restaurant if you ask me. We always make it at home. My husband, his mother and their little mexican maid taught me how to make all the mexican food I make. It is a process to make homemade enchilada sauce from scratch but it is so worth it!! I always make a really big batch of it and then freeze it so I have it on hand later on to use when I am in a hurry and don't have time to make sauce.There are many ways you can actually put the enchiladas together. Depending on my mood determine which way I do it. You can layer the corn tortillas one on top of each other and pour sauce and cheese over each layer, you can roll a tortilla up with shredded pork chicken, or beef and put them in a pan then pour the sauce and cheese over the top and bake them till bubbly and cheese is melted or you can do it like the picture below and cut the tortillas in squares and mix them with sauce and cheese and put more cheese on top and bake in the oven until bubbly and warm. Serve with a side of beans and spanish rice. I have a recipe here for those.

Enchilada Sauce

Dried red chilies~however many you want depending on how much sauce you want to make but I reccomend at least three packages.

Half of and onion~chopped coarsely

1 T minced garlic

Water

3 tsp Chicken boullion

Salt to taste

Now who wouldn't want a big plate of that!!!