Improvisational Enchiladas

This is an outline of cooking Zach-style. Take what ever is in the
kitchen and follow a rough outline based on what seems tasty at the
moment. This is based on the enchiladas my Mom makes but heavily
customized to my habits.

Put some cans of enchilada sauce and maybe a little crushed or fresh
chopped tomatos as well in a sauce pan and simmer.

Cut some carrots, onions, garlic, bell peppers, jalapenos, and other
such vegetables and add them to the simmering sauce.

Add some cumin, corriander, ginger, lime juice, oregano, basil,
cilantro to the sauce as desired and available. 

Optionally fry up some meat such as sausage or chicken in a skillet
and add chopped meat to sauce.

Simmer until vegetables are soft. 

Meanwhile, microwave some vegetarian refried black beans mixed with
some grated cheese.

Also stockpile a large amount of grated cheese on the side. A mix of
extra sharp cheddar, colby, and pepper jack is very good. A little
mozarella is nice too.

Wrap a stack of a few dozen corn tortillas in a paper towel and
microwave for 30-60 seconds. This softens the tortillas so they don't
crack when you fill and roll them. 

Open a container of sour cream. 

Coat the bottom of a large glass rectangular cake pan with just sauce
(no vegges) skimmed from the sauce (or poured directly from an extra
can of enchilada sauce).

Now it is time to fill the enchilladas. First spoon some heated
refried beans/cheese into the tortilla, then dollop a bit of sour
cream, then use a slotted spoon to pull some vegges/meat out of the
sauce and put them in the shell. Roll the shell and place it in the
cake pan. Fill the cake pan in this manner. 

Keep going until you've scooped all the vegges out of the sauce and
into tortillas. Pour the remaining sauce over the filled tortillas in
the cake pan. Put grated cheese over the whole thing. 

Bake at 375-425F for around an hour (until the cheese is starting to
brown, like a pizza).

Allow to cool/set for 10-20 minutes before serving. 

Wrap leftovers in tin foil packets and reheat in the oven. These are
univerally always much better the next day reheated as all the flavors
have melded much better. If you want to serve the perfect enchiladas,
make them a day early, refrigerate, and reheat to serve.