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Enchiladas (Chicken or Beef)

Enchiladas (Chicken or Beef, Dry or Wet)

     * Chopped Cooked Chicken or Turkey - about 2-3 breasts worth, or
     * Shredded Beef - try a chuck roast cooked in the crock pot, then shredded
10-12 10" flour tortillas
2 1/2 C grated cheese (cheddar, colby jack, whatever you like)

1 C chopped onion
1 tsp minced garlic
2 T butter/margarine
2 cans diced tomatoes
1 can tomato sauce (reg size, not small)
1 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil

Saute onions and garlic in butter. Add tomatoes, tomato sauce, cumin, salt,
oregano and basil. Bring to a boil, reduce heat, cover and simmer 20 min.
Remove from heat.

For Dry/Crunchier Enchiladas (pictured):
Mix meat with sauce. Divide among tortillas, add cheese, roll and place
seam-side down in greased 9x13 pan. Brush top with olive oil or spray
with cooking spray. Bake at 350 for 15-20 min.

For Wet/Softer Enchiladas:
Dip tortilla in sauce to coat and soften. Place some chicken and cheese on
tortilla, roll up, and place in a greased 9x13 pan, seam side down. Repeat
with all tortillas until the pan is full. You can turn them sideways if they fit better.
Pour remaining sauce over all, cover with foil and bake at 350* for 20-30 min.
Remove foil, top with cheese, and bake additional 5 minutes until melted.

Bulk Cooking:
If you like to "feed your freezer" you can make the sauce in a large batch
with the "lunch lady" cans of tomatoes and sauce.  If you use those, multiply
the rest of the ingredients by 8 and you'll have eight times as much sauce
to freeze.

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