I made enchiladas last night. Enchiladas are easy and cheap to make. You just need corn tortillas (I got 50 tortillas for $1.25 at Safeway!), some sort of filling, sauce and cheese. The filling can be meat, sauteed veggies, cheese, tofu, leftover Thanksgiving turkey, whatever. Roll the filling in tortillas, cover with sauce and cheese, and bake. You can make a whole pan of them or just one or two on a plate. Last night I mixed some cooked shredded chicken with onions I sauteed with oregano and cumin seeds, because I like 'em that way.<br /><br />After we invited friends over, I realized that I didn't have quite enough enchilada sauce to make two pans of enchiladas, so I improvised using an idea I read somewhere. I had a jar of green salsa, so I blended that with about half a cup of sour cream and a little milk to thin it (how much milk you need depends on the thickness of the salsa). I think it was actually better than the Trader Joe's red enchilada sauce I used on the other pan.<br /><br />Next time I make chicken enchiladas, I think I'll cook the chicken in the crock pot. The chicken was a little too dry by the time the enchiladas came out of the oven last night.