Easy Baked Enchiladas

Baked Enchiladas

This easy recipe was put together with left over chicken and steak that I had lying around.
You can use ground beef, shrimp anything you fancy...

Ingredients

• 8 small tortillas
• Chicken / Steak - chopped
• Cheese (I like a good Mozza)
• Roma Tomatoes
• onions - diced
• Green onion
• clilantro (I stress, use fresh!)
• Lime juice
• Peppers ( I like Jalapeno and  Serrano peppers) - diced
• Garlic - Crushed or chopped fine

Preparation

Homemade salsa:

Mix tomatoes and onions in bowl. Season with Cilantro, lime juice, garlic, peppers and salt.
*Note... I have not given exact measurements, you basically go with the flow. If you like it hotter add more peppers...
Start with 2-3 tomatoes, add as much onion as you like with it.

Spray baking dish with PAM.
Take tortilla and microwave for 10 seconds to make it easier to work with.
Add your meat, cheese and a couple of spoonfuls of your salsa.
Wrap enough so the ends overlap and place in dish, with seam down.
Top with more cheese, this is where I used the Kraft Habanaro Heat or Tex-Mex cheese.
     (Actually, Kraft has 3 different types of Mexican cheese that would work nicely with this)

Bake covered at 325 degrees for 20 minutes.
Take foil off and broil until cheese on top browns slightly.

Take out of oven and top with chopped tomato, green onion, and more cilantro.

 Serve sour cream, more salsa, and what ever hot sauce you prefer!
Add some guacamole and chips on the side.