| Enchiladas
(Beef, Pork or Lamb) 1 medium onion, chopped finely 14 1/2 oz tomatoes,diced; used canned tomatoes if out of season 1 lb tin refried beans 2 lb minced meat of choice 8 oz salsa (mild or medium hot best) 12 ea flour tortillas (8") 1 c cheddar cheese, shredded 1 c mozzarella cheese, shredded 8 oz sour cream Fresh chives, chopped finely Preheat oven to 350f (175c). Saute the mince and onion in vegetable oil in a a large skillet over medium-high heat until onions are tender and meat is cooked through. Stir in tomatoes and beans and continued to cook on medium heat for 4-5 minutes, stirring constantly. Add 1/2 of the salsa and cook all together for several more minutes, again stirring constantly. Spread the mix onto tortillas, dividing evenly. Spread a mix of both cheeses over the meaty tortillas. Roll up tortillas and place in a lightly greased baking dish. Spread remaining salsa over the top and sprinkle with remaining cheese. Bake 30 minutes or until cheese is melted and sizzly. Serve enchiladas on plates with a dollop of sour cream and a sprinkling of chives.
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