Chile & Cheese Enchilada

1 can of ortega chilis; not biggest; 3 or 4
1 pt sour cream
1 pt cottage cheese
1 dozen corn tortillas
1 large can enchilada sauce


to reduce spiciness of chilis, wash with water.

1. Cut chilis into 12 pieces (one per enchilada)
2. Mix cottage cheese and sour cream. Take out 1/2 cup and set aside.
3. Soft fry tortillas
4. In each tortilla put:
   --finger of cheese, either jack or cheddar
   --slice of chili
   --1/12 of cheese mixture
--Mix 1/2 cup of cheese mixture with enchilada sauce
--Put a little sauce under, and the rest over when done
--Roll up tortillas

Bake at 350 for 1/2 hour

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Quick Chili Rellanos

1 can anahiem chiles
2 eggs
cheese, either jack or cheddar

rinse to reduce hotness
put toothpick in unrinsed
finger of white or cheddar inside chili
roll in flour
roll in beaten egg
roll in flour again
saute all at once

alternate recipe for fluffier rellanos:

separate eggs/yoks
beat yokes
beat whites
fold together with a little flour
chili in a little flour
dip in mixture

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Machaca Enchiladas

chuck roast 2 or 3 pounds
flour both sides
put in pan in oven
brown
add cup of water after brown
chop up large onion
350, lid on, cook;
check every 30 min for water
cook until meat falls apart, 2 or 3 hours

Separate meat and juice
put both in freezer to separate fat, discard all fat
shread beef
put juice and meat back together, put pot on stove
add cumin, chili, garlic, whatever, 
add can of enchilate sauce
cook slowly until perfect

Cook or not cook tortillas
Add raw onion, meat mix
A little sauce (from the meat) under, a little on top
Roll up tortillas and put in pan, little sauce on top
Cook at 350 for 30 min

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