Enchiladas for an army

ENCHILADAS (enough for 2 big pans)

Marinate pork or beef shoulder or chuck (whatever is cheap) overnight. I use Kroger brand marinade, Chipotle Lime. Cook in a crock pot until meat is very tender. Sometimes I'll get chicken and do it on the grill and shred it if I'm short on time.

Make rice night before (you want cold rice, so you can just use leftovers too). Cook one chopped onion with 2-3 cloves of minced garlic. Add 3-4 cups of rice, one 15 oz. can of black beans, rinsed and drained, one 14.5 oz. can of stewed, diced tomatoes (mexican style) and 2-3 TBS salsa. Salt and pepper to taste. Add cheddar cheese to liking (maybe 1 cup). If you like olives, I add almost a whole can of sliced olives to the mix too.

I think I get the 48 pack of yellow corn tortillas. It's the one that's like 4 inches tall. Heat oil in a skillet. Fry each tortilla in the oil long enough so it's barely crispy (about 30 sec. per side depending on how hot the oil is). Drain on papertowels. I've heard that you can steam them in the microwave and get a similar result. I've never personally done it that way though.

I get two of the big cans of green enchilada sauce (not the giant, giant ones, but bigger than the regular-sized ones) for pork and chicken or I get two cans of the red for beef. Dip a cooked tortilla in the enchilada sauce to coat, fill with some of the rice mixture and some of the meat. Roll up and place in an ungreased pan. Repeat until you're done or have a full pan (this recipe makes enough for 2 big pans). Add some of the enchilada sauce over the top of the enchiladas (I forgot to do this when I made them for you guys, which is why they stuck to the bottom of the pan). Sprinkle with cheese and more olives. Bake in 400 degree oven until golden and bubbly, about 35 minutes.