Feel free to use any of my recipes - I've got lots here - and even check the archives for more. No problem at all from me - and I will also pray for your mom and your family.

Mama

PS - after you get it together if you want more recipes for any reason - just let me know - I've got tons to share.

I haven't been with this forum for long so I haven't posted many recipes but this is one I made up last weekend and it was so good we had it again today. I like to do it in a cast iron skillet because the bottom gets nice and crispy but a regular baking dish would work too. I’m not very experienced at writing down the recipes I create so forgive me if there is something you don’t understand feel free to ask.

Breakfast Enchiladas with tomatillo salsa

Tomatillo salsa

10 oz tomatillos
1 large onion
4-5 whole cloves of garlic
1 jalapeno chili
Fresh cilantro
Fresh epizote (optional)
Salt to taste

Put the first 4 ingredients in a roasting pan and put them under the broiler. Turn occasionally to prevent burning however some little black bits are preferable. Once your tomatillos, onions and garlic have softened take them out and let them cool. Once cooled add them to a blender with some salt and the herbs. Puree to a semi chunky salsa.

Filling

1 Tbls olive oil
1 Onion
1 large clove of garlic
8 oz of mushrooms
1 Red pepper
1 cup of fresh or frozen corn
1 Tbls of chili powder
1 tsp of achiote (optional)
¼ cup water

Heat the olive oil in a non-stick pan then add onion and garlic. Cook until softened. Add mushrooms & red pepper cook until they are softened and then add the next 3 ingredients. Cook until the spices are fragrant and then add the water to deglaze.

To assemble

12 corn tortillas
12 oz of white cheddar -grated
8 large eggs scrambled

Place about 1 ½ Tbls of vegetable filling and 1 Tbls of scrambled egg in a corn tortilla. Roll and then place seam side down in a large cast iron skillet or glass baking dish. Repeat with the rest of the tortillas being careful not to over stuff them. Once all off the tortillas are filled you can sprinkle any extra filling in the spaces.

Spread the tomatillo salsa over the tortillas and then top with the cheese. Bake in a 400 degree oven until the top is golden and brown. Let the enchiladas rest for about ten minutes before plating them.

To serve

Guacamole
Sliced fresh tomatoes
Shredded lettuce
Fresh wedges of lime

Thank you very very much Mama..and thank you for your Prayers..
Mike

Thank you very very much.. Have them saved along withyour other recipes.. Will start compiling them.. Thank you..
Mike
:rolleyes:

Feel free to use anything I post.
Im very sorry about your Mom.