[Liz]

Would be a nice side with these.

Spinach Enchiladas

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From Los Barrios the iconic San Antonio restaurant famous for enchiladas.
On the menu---a platter featuring five varieties to try them all.

ING ¼ cup olive oil 12 corn tortillas 1 ½ cups shredded queso or Jack cheese, 1 ½ cups shredded Cheddar, chp onion, 2 cups diced cooked chicken Sauce, 10-ounce box chp frozen spinach, cooked and drained, cup chicken broth 2 scallions ½ cup fresh green chiles cup sour cream or crema

METHOD Heat oil hot on med-high. Singly, dip tortillas into hot oil to soften; p/towel drain. Combine cheeses toss/ mix well. Reserve ½ c cheese. Fill centers w/ 2 ½ c cheese, onion, chicken. Roll up and place seam side down in baker. Cover w/ spinach. Pour on sauce, then rest cheese. Cover/bake 350 deg 30 min; sauce is bubbly.

SAUCE blender chix broth, scallions, chiles, and sour cream thoroughly.

[PUGACHEV]

If you’re in a hurry, there’s a quick way to make great enilladas New Mexican or pancake style. Chop an onion, and rinse the pieces. Pour the enchilada sauce into a sallow soup plate, and dip the corn tortillas in without pre-heating them. Submerge the tortilla completely, and then place it on a ten or eleven inch plate. Put shredded Colby-Jack cheese on top and onions on top of that. Then add a tablespoon of sauce. Repeat, building up as many as five layers. Add cheese and onion over the top, and add some chopped jalapeños. Finally, pour more sauce over the whole mound. Cover, and put it into the microwave for three and one-half minutes, plus one minute for each layer over three. Of course, microwaves vary, so your time may be more or less.