2-3 tortillas (per person, light eaters might just want one.)
1 chicken boiled and deboned or slow cooked roast shredded or 2 lbs ground beef cooked.
2-3 cups shredded cheese
2-4 cups shredded lettuce
1-2 cups choppped onion (depending on personal preferences)
2-3 cups chopped tomatoes
1 can ripe olives, sliced
1 cup sour cream for toppings.
2 cans tomato soup
1 can tomato sauce or paste
2 tbsp chili powder to taste
3 Tbsp dried minced onion
1/2 tsp garlic powder or
2 fresh cloves garlic minced.
Mix together in a sauce pan and heat until hot.
Construction of enchilada's per plate.
each gets to choose how many tortillas they think they can eat-- experience or trial and error--(3 often too much for grown hungry man), pour a half a ladle of sauce for each layer, then meat, cheese, lettuce, tomatoes, and other toppings as desired. (taco toppings of any sort), put a little extra cheese on the last layer of enchiladas, before placing in the oven long enough to melt the cheese (broiler settings work great, be sure to use oven proof plates). if the plates are hot prepare table with hot pads. Enjoy a personal serving of a tasty dish.
(This recipe is adapted from a simpler version his grandmother made using just sauce and cheese for each enchilada's.)