Flour Tort. Enchilada'S

• 10 lbs chicken or beef or any faviorate meat or cheese around 2-3 lg bags of cheese this is for inside and outside.
• 3 cans of favoriate enchiladas sauce (homemade sauce will be listed)
• 1 lg bag of favoriate cheese (not needed if having cheese enchilada's)
• 3 cans of black olives(opitional)
• 1 lg onion chopped (opitional)
• 2 lg or 2 small flour tort. lg ones 10 count, small ones 12 count.
• 2 9x9 or larger cake pans or baking dish.

1. Boil your chicken until tender/falling off the bone or not. around 4hrs. If beef cook until brown drain off grease.
2. Open one bag at a time of tort. lay on a plate. Have meat in a lg bowl set each bowl of items around to reach.
3. Pour sauce in a bowl, if from can, dip your tort. in sauce coat each side, handful of meat or cheese, little more if cheese enchilada's, layer of cheese handful, sprinkle onion, sprinkle olives. Roll up put in baking dish, fill the baking dish up you may have to push them close together. after finishing your enchilada's use extra sauce to spread nice and good all over them, sprinkle cheese onions, and olive's that you have left over on top. If you have any beef left, you can add that to the top or put it in homemade spanish rice. Bake in oven at 350 degrees until cheese is melted in the middle, I also cover my enchiladas with foil to keep from drying out.

chicken, enchiladas sauce, favoriate cheese, black, onion, flour tort, cake

Taken from www.epicurious.com/recipes/member/views/-flour-tort-enchiladas-50162316 (may not work)