recipe: enchiladas

i like this recipe because it feeds a crowd for pretty cheap and uses leftover cooked meat. in this case i used leftover pot roast (shredded) but you could use leftover rotisserie chicken, turkey (think thanksgiving), or pork if that's what you have on hand. i even would stretch to say you could use leftover meatloaf, burgers, ground beef, or meatballs. vegetarian option: substitute beans and rice instead of the meat.

you will need:
8 flour tortillas
1 1/2 cups meat (shredded, ground, or bite size)
1 can red enchilada sauce (mild)
1 can diced green chiles
3/4 cup diced onion (white or yellow)
1 1/3 cup shredded monterrey jack cheese
3/4 cup sour cream
2 tablespoons milk

to make:
1- preheat oven to 375 degrees. spray baking dish HEAVILY with pam.
2- in a large mixing bowl combine: meat, 1 cup cheese, onion and 3/4 can chiles.
3- put about 1/4 cup of mixture in each tortilla (i like to lay out all of the tortillas on the counter and divide mixture evenly). roll up each tortilla (ends open) and place fold side down in the baking dish.
4- pour enchilada sauce on top of enchiladas. in a small bowl whisk together sour cream and milk. pour on top of enchiladas. sprinkle with remaining cheese and chiles.
5- bake for 45 minutes or until bubbly and brown.