Enchiladas!

These are pretty easy to make and make tons of food!

- 1 1/2 cup of coarsely chopped fresh cilantro leaves
- 3 cups of Mozarella or mild cheddar grated
- 1 tbsp of ground cumin or seeds
- 2 tsp of dried oregano
- 1/2 tsp of chili powder
- 1/2 tsp of salt
- 2 tsp of vegetable oil
- 1 small package of ground beef (Tofu meat would probably work well as a substitute)
- 1 jar of salsa (about 2 1/2 cups, I used a smaller jar and used up some leftover tomato purée)
- package of large flour tortillas
- sour cream topping (optional)

1. Oil the bottom and sides of a lasagna dish, coarsely chop cilantro, grate cheese. Mix together all spices in a small bowl.

2. Preheat oven to 425 degrees F.

3. Set a large deep frying pan over medium heat. When hot, crumble in meat. Sprinkle with spices. Cook just until a little pink remains, working almost constantly to keep meat from forming clumps, about 5 minutes. Drain off all excess liquid. Stir in 1 cup of each of salsa, cheese and cilantro.

4. Spread about 1/2 cup of salsa over the bottom of the pan.

5. Place a tortilla on the counter and scoop a generous approx 1/4 cup in a line across the middle. Roll tortilla tightly around the filling, and place it seam-side down at one end of the dish. Repeat with each tortilla, lying them side by side, packed snuggly. Once they're all in (I find it takes about 8-10), gently pres down on tortillas to even out filling and tuck the remaining filling into the open ends of the enchiladas.

6. If not making ahead, spread the remaining salsa down the middle and sprinkle with remaining cheese. Bake, uncovered, until puffed and golden, about 25-30 minutes.

Serve with sour cream and remainder of cilantro.

This is a recipe from the LCBO Magazine,
Food & Drink, Winter 2011
For more LCBO recipes, pick it up in stores for free or check out their recipes online:
 http://www.lcbo.com/fooddrink/recipes.shtml

Picture of Cilantro from Wikipedia