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[Bean]

When I make corn tortilla enchiladas, I do not fry them, I nuke for a few seconds to make them soft & easy to roll. When making the enchiladas, place a spoon of sauce with the cheese before rolling. Add to your baking dish (sprayed with veg. oil) and a little sauce on the bottom. After all done, top with more sauce and cheese, green onion, tomatoes, black olives (if desired). Bake at 350� for 30 minutes.

My favorite cheese for these is Monterey (melts perfect), but sometimes use a mix of different cheeses.

Bean's Enchilada Sauce

1 15 ounce can tomato sauce
1/2 t. garlic, crushed
1/4 t. basil
1 t. paprika
1/4 t. cumin
1 t. cilantro
1 t. cayenne pepper
2 t. hot chili powder
few dashes black pepper
2 cups chicken broth

Heat to a boil, simmer 20 minutes. This is great on any Mexican food!