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Here's a link to one I have found and enjoyed:
http://www.rickbayless.com/recipe/view?recipeID=324 I use a CI skillet raised direct at 350-400*F. Depends on the mood whether I opt in for the cilantro. Double batch is about the right quantity and double the jalas in my house. Enjoy!
The salsa is a good start for some great, IMHO, enchiladas.