The world according to Riff.

Simply because I have been really bored and had nothing to post worth speaking of....Here is a recipe.....I came up with this just playing around in the kitchen one day, trying out a new way of making hot sauce, and it went the opposite direction..lol

Enchilada sauce.
2 cans of cream of mushroom soup
1 can large can of Hunts regular tomato sauce..(the other brands taste funny to me)
2-8 slices of regular American cheese, or a chunk of Velveeta cubed.
1 cup of whole milk
Chile powder
Cumin
garlic powder

In a large sauce pan or pot, add both cans of mushroom soup, and can of tomato sauce, begin mixing over a low to medium heat.  Start adding Chile powder to mixture when it starts to get warm, and loosens up....(it takes a lot by the way...add one Tbs. at a time, mix the taste, until it gets to your taste, don't over do it, it will overpower the mixture and not be as good)...Once done with the Chile powder, start adding the Cumin, at about a tsp at a time with the same method of add, stir, taste. Garlic powder to your taste.  Once warmed up and thinned out a bit, add the milk to thin it down to your taste, then add cheese slowly and stir until all the cheese is melted into the mixture. You may have to add more Chile powder or cumin to compensate for the dilution.....Let it simmer real low with a lid, stirring to prevent sticking, or set it off the burner completely while you make the enchiladas, then re heat.

Enchiladas.
Corn tortillas
Hamburger meat, 1 to three pounds
salt
pepper
onion
garlic
optional. bell pepper or even green chilies (keep them mild...hot sauce to follow)
oil
favorite type of cheese, such as Monterrey Jack or cheddar, etc

Heat up oil in a large sauce pan, and quickly dip the corn tortillas one at a time in the oil to soften, place on a separate paper towel lined plate to drain. Brown the hamburger meat, and season to taste with spices and or mild peppers and onions.(all diced).Cook until done, and light brown..
Get a large casserole pan (I'm lazy so I put in a layer of foil to aid in clean up...lol)...Coat bottom of pan with a light coating of the pre-made sauce. Start rolling up a small amount of meat and cheese up in each tortilla and place in pan..(or if lazy cut the tortillas in long strips and make alternating layers of tortillas, then meat and cheese, and a little sauce). When done, coat thoroughly with sauce over the top, and let it settle, and fill in the spaces. When done add a good thick layer of shredded cheese/cheeses to the top, cover with foil and bake at about three fifty, approx 45 to minutes to an hour...(all hot and bubbly..is a good indicator)...Optional extra step, is to uncover the top and brown it....(ps don't forget to use toothpicks to hold the foil off the cheese when baking...like a tent so to speak)

Hot sauce

1 to 3 large tomatoes whole
mature red hot pepper of choice (not dried, but fresh)..if not available just use fresh green ones
a bunch of garlic cloves
1 medium onion
cilantro
salt

steam or slowly boil all ingredients (whole, and the onion quartered) except cilantro until peppers and tomatoes  begin to soften.  Drain if boiled. Add all the ingredients to a blender or food processor and blend or chop, add cilantro to taste at this point, add salt to taste at this point...ready to go....option, if you have a good food sieve, you can run it through that as well and get thicker sauce, as you strain out the liquid, but use the liquid in some other dish as a flavor additive, such as Caldo en Pollo, or a fresh tomato soup, with a kick...lol....enjoy.....riff