Sour cream (if desired)

Ingredients

• 2 chopped fresh mild large chilies (Anaheim variety works well)
• The extra sauce freezes well and can be reheated again when making another batch of enchiladas.

Instructions

1. 1

   After serving all individuals at the meal I continue making the enchiladas but into a casserole dish. Toppings aren't usually added to the casserole until after it's reheated. This makes a great way to use up all leftover sauce and provide a another meal without the mess. Excess tortillas can be cut up into chip sizes and deep fried, or the leftover tortillas may be frozen for later use. The casserole freezes well but does take a while to reheat. To make a spicy enchilada, make the following substitutions: Replace the Anaheim or mild chilies with hotter varieties such as Jalapeño or Serrano Replace the mild chili powder with a hot chili powder or a hot red pepper powder Cook sausage in frying pan and drain grease. Add corn. Cook noodles in large pan of boiling water(a small amount of marg. added to the water will keep it from boiling over). When noodles are tender drain off water and cool off noodles with water. Put drained off noodles back into pan. Add sausage, corn, and pepper and stir.

2. 2

   In a large pan (8 quarts) cook hamburger and onions until done. Drain grease and then stir in the tomato sauce, water and vinegar. Premix the cumin, garlic powder, paprika, salt, chili powder, pepper and sugar. Add the spice premix and chopped green chilies to the sauce mixture and thoroughly mix. Cook over a medium heat, stirring occasionally. Bring to a boil and then simmer for about 10 minutes, or until the chilies are done. This is now the enchilada sauce.

3. 3

   Cook the tortillas in the simmering enchilada sauce individually for about 15-20 seconds. Care must be taken to keep the tortillas from falling apart as overcooking will cause them to fall apart rapidly. Take the tortilla out of the enchilada sauce with a large spoon placing flat on a plate. When taking individual tortillas out of the sauce, make sure to have plenty of the enchilada sauce with the tortilla. Scatter cheese on top of each tortilla as it goes on the plate. Stack as many on a plate as the individual wants to eat. Top the stack with cheese, olives lettuce, tomatoes, onions, sour cream, fried eggs, salsa or whatever else is desired.