Enchiladas

Started with sliced onions and carmelized them in Balsamic vinegar.
Meanwhile, back at the front burner, saute some Boulder Chorizo with sliced mushrooms, diced onions and a can of fire-roasted, diced tomatoes. Let it simmer for a while.
Slice some avocados and shredded some Mexican melting cheese, cheddar and asiago. Mixed the cheeses and steamed some corn tortillas.
When the tortillas are flexible, spread the meat mixture on a third of the tortilla. Add two or three slices of avocado, some cheese, and roll. Place roll in a baking dish. Repeat until you've filled your dish or run out of ingredients.
Bake, covered, at 350 for a while.
If you have some shredded cheese left over, sprinkle it over the enchiladas about ten or so minutes before you're ready to take them out of the oven, and allow to finish baking without the cover to crisp the tortillas. 


Serve hot with a dallop of sour cream or creme fraiche, salsa, and/or whatever you like with your enchiladas!!


Ing
Chorizo
Onions
can of fire roasted, diced tomatoes
mushrooms
olive oil
package corn tortillas (use the flour wraps and you got some burritos!)
Cheddar
Asiago
Mexican melting cheese
balsamic vinegar
garlic and other seasonings (I used cumin, chili powder, cayenne, paprika, cholula hot sauce, sometimes use cilantro or episote)