Enchilada sauce
Taco meat
Jalapenos
1/2 brick pepper jack cheese
Mexican cheese – mixture of pepper jack, cheddar, colby
Tortillas
Preheat oven to 350 degrees.
Warm tortilla up and put in a couple spoonfuls of taco meat, then add two slices of cheese and desired amount of jalapenos. Fold up and place in greased glass baking pan.
Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top. Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish. Then sprinkle the Mexican cheese on top covering it up.
Cook about 20 minutes or until cheese is bubbly.
This recipes makes A LOT of salsa, I mean a lot. So use this as a base and cut it down for what you need, or heck double it and jar up the salsa.
14 large jalapenos
8 tomatoes
3 large garlic cloves
1 bunch of cilantro
1 large onion
Salt & Pepper
Crushed red pepper
Bring water to boil and put first five ingredients in pot and boil for 40 minutes. Drain, put all ingredients into a blender. Add salt, pepper and red pepper to taste.
Base:
1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk
Mix all ingredients well until smooth.
Then add in order:
Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion
