Reed's Enchiladas

Ingredients

• 2 medium onions, chopped 1 Gallon tomato sauce 6 cups water 4 tablespoons cumin
• 2 tsp Garlic Powder 4 tablespoons Paprika 4 tablespoons Salt
• 4 tbsp Chili Powder � teaspoon ground black pepper 1 tablespoon vinegar
• 2 chopped fresh mild large chilies(Anaheim works well)
• 1 adobo chili, chopped 3-5 dozen corn tortillas 2 pounds grated cheese

Instructions

1. 1

   Optional Toppings: 1 head chopped lettuce diced tomatoes fried eggs sour cream hot sauce/salsa Avocado/Guacamole Black Olives(chopped) In a large pan (8 quarts) cook hamburger and onions until done.

2. 2

   Drain grease and then stir in the tomato sauce, water and vinegar.

3. 3

   Premix the cumin, garlic powder, paprika, salt, chili powder, pepper and sugar.

4. 4

   Add the spice premix and chopped green chilies to the sauce mixture and thoroughly mix.

5. 5

   Cook over a medium heat, stirring occasionally.

6. 6

   Bring to a boil and then simmer for about 10 minutes, or until the chilies are done.

7. 7

   This is now the enchilada sauce.

8. 8

   Cook the tortillas in the simmering enchilada sauce individually for about 15-20 seconds(optionally can also cook in a separate pan of oil).

9. 9

   Care must be taken to keep the tortillas from falling apart as overcooking will cause them to fall apart rapidly.

10. 10

    Take the tortilla out of the enchilada sauce with a large spoon placing at on a plate.

11. 11

    W hen taking individual tortillas out of the sauce, make sure to have plenty of the enchilada sauce with the tortilla.

12. 12

    Scatter cheese on top of each tortilla as it goes on the plate.

13. 13

    Stack as many on a plate as the individual wants to eat.

14. 14

    Top the stack with cheese, olives lettuce, tomatoes, onions, sour cream, fried eggs, salsa or whatever else is desired.

15. 15

    The extra sauce freezes well and can be reheated again when making another batch of enchiladas.

16. 16

    You can also make it into a casserole.