Mom's Enchiladas

corn tortillas (smell these at the store. If they don't smell good, they don't taste good)

Enchilada sauce (I prefer Hatch Enchilada Sauce, made where else but New Mexico)

grated cheese (half monterey jack, half cheddar or colby or you can just buy the cheddar)

chicken, cooked and cut or shredded in bite size pieces

ground beef, cooked



Preheat oven to 350. Heat tortillas in microwave in a ziplock bag. I do 6 at a time in a sandwich bag for 45 sec or until the bag swells. If you don't have a nuker, heat them in a skillet to make them soft so you can roll them without them breaking into pieces.



Heat sauce in a sauce pan. Spoon enough sauce in a baking dish to cover the bottom.



Dip tortilla in sauce on one side. Place in pan. Put a little pile of cheese on the edge of the tortilla and roll up. That is a cheese enchilada. For chicken, put chicken and cheese on the edge of the tortilla and for beef put on the beef and cheese. Spoon more sauce around the edges of the enchiladas and sprinkle cheese on the top. (This is more to make it look good than anything else). Heat for about 10 minutes at 350 in the oven.