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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 350º 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!