I've had the tamales, the Mexicanized shakshuka, that burrito wrap thing and the green chili enchiladas all within the past couple weeks. And that's just the stuff I've posted, I've made a couple things that I didn't get pictures of. Hope you're all not sick of it, we've got one more to go.Enchiladas have an awesome stew-like kind of vibe in that you can use them to finish off all kinds of leftovers. When I made these I had a chunk of steak leftover from fajitas, two tortillas and some leftover rice pilaf so I figured I'd just whip something up with those. So I took those, some chunks of cheese, diced red onion, green chilies, some Mexican seasonings and mixed them up.
Noodles was curious about what I was doing when I brought the bowl of filling over to the window for better light, but none of it was for her. 
Heh. I made a quick enchilada sauce with an eight ounce can of tomato sauce (I love those things), garlic, onion and some adobo seasoning and spread a bit on the bottom of a little casserole dish I have. 
Then I filled the tortillas up with lots of filling (no point in screwing around), 
rolled them up 
and dropped them in. 
The rest of the sauce on top, 
a goodly amount of cheese, 
some time in the oven and that's that. 
It came out pretty good, but the sauce needs a little work so I don't feel too bad about not having a recipe. 
I actually have been looking for a good red enchilada sauce, anyone have one they especially like and want to share?
