J: I know I'm a few dinners behind. Here's the one for enchiladas, which I know you know how to make anyway. But for the sake of completeness, here it is anyway. For the sauce I use a big jar of store bought salsa. It's about 24 oz., I'd guess, and the stuff I use is actually a store brand (Vons Pavillions). It is surprisingly good. The "hot" variety is pretty hot, it's got good flavor, and it has beans and corn in it. I think the stuff in the jar works better for this dish than the fresh stuff, because it is more sauce-like and has less water. Anyway, dump the jar into a big skillet and add a small (8 oz) can of tomato sauce, or maybe two. Then heat it up until it is as hot as you can stand to put your hands in. Put a corn tortilla in the skillet and bury it under the warm sauce for a minute. Make sure it gets wet on both sides. Flip it over once if you have to. It should soften up. Take it out and put it on a plate. Then put a second one in the sauce while you work on the first. Put a small amount of chopped onions, chopped red and green bell peppers, and a liitle grated cheese on the softened tortilla. Roll it up and put it seam side down in a big, shallow baking dish. Now fish out the soft tortilla from the skillet and replace it with a fresh one. Repeat until the baking dish is full, or you run out of any one of the ingredients. Pour the remaining sauce over the top of the full baking dish. It should completely cover all the enchiladas, but not too deeply -- just a thin layer. Bake, covered (350 degrees?) until the onions and peppers cook -- maybe 15 minutes. Spinkle a little more cheese over the whole thing and bake uncovered until the cheese melts. Serve with sour cream, salsa, guacamole, etc. I also make black beans in the you-know-what (beans, water, sauteed garlic, onions, peppers, jalepenos) and "Mexican" rice (brown rice, sauteed garlic, onions, peppers, jalapenos, replace half the water with tomato sauce). Bruce