For today and tomorrow only, you can get my book, Cooking Without Measuring: Taste and Approximate Yourself to a Great Dish, for free right here!
If you miss the free promo days, you can always get it the next day for 99 cents, so I wouldn't worry too much. The real worry is that I'll get rich and famous and start raising my prices in a few months :).
Since you're such an awesome reader, here's a special enchilada recipe for you. It's actually what I'm making for dinner tonight.
Easy Veggie Enchiladas
Toppings/fillings: chopped green onion, fresh herbs, sour cream, guacamole, etc.
In the bottom of a large sauce pan, spoon a medium-thick layer of salsa. Lay the tortillas flat on a counter and sprinkle some cheese and desired fillings in each one. Roll up tortillas and nestle in the salsa on the outside circle of the pan - try to avoid the middle. You will probably need to make a second layer of rolled-up tortillas; this is fine. Just avoid placing them in the middle as they will burn. Sprinkle the rolled tortillas lightly with more salsa and cheese and cover the pan with a lid. Turn up the heat to very low and cook gently until cheese is melted and salsa is bubbling slightly. Serve warm with desired toppings.