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Jalapeno Cafe's

He-Man Enchiladas

These enchiladas have what the "he-man" likes, a meat and potato filling.

1 tablespoon oil
1 small onion, chopped
2 cloves garlic, peeled and diced
1 leftover baked potato, peeled and cubed
1 cup minced leftover roast beef or pork
1 small can chopped green chilies
2 cans enchilada sauce or 3 cups homemade sauce
12 corn tortillas
1 1/2 cups grated cheddar or marbled cheddar/Monterey jack cheese
1 small can sliced black olives, drained
Sour cream for serving

Preheat oven to 425 degrees.

In a large skillet, heat the oil and add the onion and cook until soft. Add the chopped meat, garlic and cubed potato. Cook about 3 minutes until warm through and starting to brown. Add the chopped green chiles and cook a minute or so. Add about 1/2 cup of the enchilada sauce, salt and pepper to taste. Simmer about 3 more minutes. Mixture should be fairly dry.

Soften Corn Tortillas by lightly spraying on both sides with non-stick cooking spray. Wrap tortillas in paper towel and cook on high in microwave 60 seconds.

To make the enchiladas, spoon some of the sauce in the bottom of the baking dish.

Take a softened corn tortilla, place about 1/3 cup of the meat filling on tortilla, roll up and place open side down in the baking dish. Continue process until all tortillas are filled and placed in the baking dish.

Pour the remaining sauce over the enchiladas. Sprinkle cheese on top, the sprinkle the black olives over enchiladsa. Bake in the oven about 15 minutes until heated and bubbling.

Serve with the sour cream
Home Made Chilie Sauce
6-8 New Mexico Dried Chilies
(optional, add 2 Ancho Chilies or 3 or 4 pasilla chiles)
2 cloves garlic
2 tablespoons cooking oil
3 tablespoons flour
2 tablespoon rice wine vinegar or white wine vinegar
1/2 teaspoon crushed oregano
1 teaspoon of salt or salt to taste

Remove stems from chiles, split each chilie and remove seeds and dried membranes. Rinse off and place in glass bowl. Cover with boiling water and let stand about 20 minutes. Remove chiles from water and place in blender or food processor. Reserve the chilie water.

Add the garlic and process until smooth. Add about a cup of the chilie water and process to mix.

In heavy pan, heat oil and add flour, cooking on low until browned. Pour pureed chilies through stainer into flour mixture, pushing pulp through stainer. Discard residue.

In pan, cook chilie mixture, stirring to remove any lumps and prevent from burning. Add vinegar, oregano and salt. Add more chilie water if mixture is too thick. Chilie sauce should be of the consistency of thin gravy. Cook on low about ten minutes, stirring to prevent burining.

Taste and add more salt or vinegar as needed.

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