Enchiladas

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Wrap a dozen corn tortillas in a kitchen towel and nuke for a minute on high to soften them.

Pour a little canned enchilada sauce in the bottom of a 9x13 glass baking dish. Lay out a tortilla, fill with shredded cheese and shredded cooked chicken or cooked hamburger, a little finely chopped onion, some sliced black olives, roll up, repeat with the next enchilada. When all tortillas are filled, pour the rest of the enchilada sauce over them, top with shredded Mexican blend shredded cheese, cover with foil and bake in the oven for about 30 minutes. Serve with shredded lettuce, chopped tomatoes, and salsa. Refried beans or black beans as a side dish.

If you use green enchilada sauce, use shredded Monterey Jack (or asadero if you live in a place where asadero can be had).

Or...you can make enchiladas with just shredded cheese for a meatless meal.

Or...if you don't want to bother with rolling them up, stack them three to a stack. Sauce, tortilla, cheese, repeat.

If there are any leftover? They are good cold for breakfast or good heated up for breakfast with a fried egg on top.

If just enchiladas and beans sound like not enough food for a meal, make some Mexican rice for another side dish.