INGREDIENTS
•
For the enchiladas:
•
1 recipe Mexican Style Meat (printable recipe below this recipe)
•
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
•
10-12 flour tortillas, burrito size
•
For the enchilada sauce:
•
1 tablespoon olive oil
•
1/2 cup minced onions
•
3 cloves garlic, minced
•
3 (8oz) cans tomato sauce
•
2 (4oz) cans chopped green chiles
•
2 tablespoons chili powder
•
1 tablespoon ground cumin
•
a few splashes of hot sauce to taste (optional)