Quick Enchiladas

We enjoyed a lot of Mexican dishes when I was growing up, a result of my mother's childhood when her family was the only poor Irish family in the Mexican community in downtown Los Angeles. Mom made flour tortillas fresh and taught us how to make tamales. This recipe and the Tamale Pie recipe are two quick meals that we often had when Mom wasn't in the mood for a more lengthy preparation:

Mix: 1 package chili seasoning
2 - 8oz cans tomato sauce
1 cup water
Heat to very warm, but not boiling.
Thaw 1 pkg frozen corn tortillas, or use fresh corn tortillas. Soak in warm sauce until softened.

For filling, brown 1 1/2 lbs hamburger or use chopped beef, chicken or turkey. We often had these with Thanksgiving leftovers! Brown chopped onions, mix with meat and season with salt, garlic, thyme and cumin or a chili seasoning mix. Assemble casserole as follows:
Grease a large baking pan. Take one tortilla from sauce, fill with meat mixture and a tablespoon of grated cheddar cheese. Add a black olive if desired. Roll tortilla around filling and place in the pan, wrapped edges down. Repeat for the rest of the tortillas and filling. Pour remainder of the sauce over the enchiladas and top with additional grated cheddar cheese. Bake, covered, at 400 degrees for 30 minutes. Uncover and bake until cheese is bubbly and a little brown. Serve with mexican fried rice and refried beans.

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