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6 tablespoons corn oil
A bunch of spring (green) onion, chopped
A bunch of chopped black olives (if you don't feel like chopping em up, get a couple little cans of chopped olives)
Salt and pepper to taste
12- 24 (6 inch) corn tortillas (people will want to eat seconds... and thirds!)
1 or 2 big cans of Enchilada sauce (having extra is better than not enough)
8 ounces rancherito cheese, shredded
1 block of Cheddar cheese, grated


  1. All of the chopped up stuff and grated cheese should be put in separate bowls/plates/containers - or piles if you prefer. Make a sort of assembly line so that you’ll be ready for the next step. An extra set of hands can be helpful - but being such a control freak, I can do them myself - no big deal.
  2. Pour the tomato sauce into a shallow dish or bowl. Heat the oil in a separate medium-sized skillet. One by one, dip the corn tortillas in tomato sauce, covering both sides. Then slip them carefully into the hot oil. Fry only for about 30 seconds on each side.
  3. Set them on clean dish and fill them with olives green onions, cheese - don't skimp, but be sure you can roll them up.
  4. Roll up the tortillas. Repeat until all are filled or the filling runs out - whichever comes first.
  5. Oh yeah, you should be using a long glass casserole dish or baking pan. You can make two layers of the enchiladas. When you get the bottom layer done, pour a bit of the extra enchilada sauce over the top to make sure that it doesn’t get too dry. After the top layer is done, add more sauce and cover the them with more and more grated cheese.
    Put the enchiladas in the oven and bake until all the cheese melts on top. Around 300 degrees sounds cool - for maybe 10 minutes. Just keep checking on them and make sure they’re not drying out.
  6. Serve them with some hot salsa and, if you dig, sour cream - that is cool too.
    This is the way I learned to make enchiladas from my mom and grandmother. It really is what fueled my guitar playing. And, if I'm ever depressed, some enchiladas put me in a better mood. Mexican comfort food is awesome. AND it is suitable for vegetarians (sorry vegan friends!, oh yeah... Soy cheese if you wish.)


For kid and family-friendly recipes, visit Learninghaven.com.


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