I grew up with these enchiladas my mom made when she ran a little cafe in Ganado, Arizona. The cafe burned down in the early 1980's, but people would come from 60 miles to this tiny cafe on the Navajo Indian Reservation to eat this Blue Plate Weekly Special and a slice of her homemade Lemon Meringue Pie. You can add meat or leave them vegetarian (cheese). ANY way you serve them will be outstanding! TIP: Mom will sometimes roll up extras, freeze them on a baking sheet without sauce and then has enchiladas at her fingertips whenever she wants to make any kind of enchilada (red or green).