Enchiladas

An Old Family Favorite.
When we were little this was the most requested birthday meal, which is as good as saying it was our all time favorite meal! The recipe is vegetarian, but can easily be adapted with hamburger or taco meat to meet your family's needs. Actually most of this meal can be adapted once you know the base.

Enchilada Filling:
2 - 15 oz can Refried Beans
1-2c. Cottage Cheese

Basically that is what I think is "necessary" and everything else is optional.

Black Beans about a 1/2-1 c. (or one can, drained and rinsed)
1/2 c. Green Pepper, chopped (1/2 a pepper)
Flax or Wheat Germ 1/8c.
Black Olives, sliced (about a 1/2 can)
Cooked Quinoa (about 1/4 c. - this is for Denver, to give the meal more heft)
Taco Seasoned Ground Beef (1/2 lb??) for the meat lovers in your family!
Shredded Cheese, depending on how much you like cheese anywhere from 1/2c. - 2c.

Mix all ingredients together thoroughly in a large bowl. Fill Corn or Flour Tortillas with the bean mixture and roll up tortilla. Place seam side down in a greased 9x13. (I don't know that the pan NEEDS to be greased - I just always have.)

Enchilada Sauce:
2 c. Water
2 T. Flour or Corn Starch  - whisk the flour or corn starch in as you add it to the water to prevent lumps
3 T. Oil
1-2 T. Chili Powder
1 T. White Vinegar
1/2 t. Garlic Powder
1/2 t. Oregano
1/2 t. Salt (or less)

Mix all ingredients of the sauce together in a sauce pan. Heat on medium-high heat until boiling. Let boil for 5 minutes (reduce the heat slightly if it is boiling out of control).  Stir periodically to prevent sticking to the bottom of your pan.  Pour (hot!! be careful) sauce evenly over the enchiladas that are in the pan, seam down. Top with grated cheese.
Bake for 20 minutes at 350* uncovered.  The sauce will be boiling when they are heated all the way through.
Caution!! These stay hot for a very long time! I'm pretty sure all of my siblings and I burned the roof of our mouths, in impatient haste of consuming our favorite meal. So, consider yourself warned :)