When my sons were young, I would pull out all the leftovers on Friday night and we had a smorgasbord. There was a cute commercial with a little boy (can't remember what the product was) who couldn't pronounce smorgasbord and called it "Borgashmord." Friday night leftover dinner was called "Borgashmord" forever more.

This is a "Borgashmord" Mexican dish I call "Leftover Enchiladas" because you can throw in a lot of leftovers from your refrigerator. It is good, cheap and fast which in our house is a very good thing. I hope you enjoy it.

Leftover Enchiladas

6 medium sized flour tortillas
1 large cooked chicken breast (or about 1/2 of a deli rotisserie chicken)
Leftover cooked beef strips, shrimp or shredded pork or ham
1 small can of chopped Mexican peppers
1/4 of a red pepper, chopped fine
4  green onions, chopped fine
1 can enchilada sauce
Cheddar cheese, Mexican 4 cheese, about 1/2 bag
1 can refried beans
A few lettuce leaves, Romaine or iceberg

Chop chicken and any other meat into small pieces. In large bowl add the can of peppers, fresh red pepper, 1/2 the green onions, and a handful of cheese and the meat. Mix well and add salt and pepper to taste.

Spray a baking dish with Pam. Spoon a generous amount of meat mixture down the center of a tortilla. Roll up and put in baking dish. Continue with each tortilla until there are 6 enchiladas in the dish. Pour the enchilada sauce over all. Top with more cheese and the other half of the green onions.

Bake in a 350 degree oven for 20-30 minutes. Check after 15 minutes. If tops are getting too brown, cover with a sheet of aluminum foil.

Serve with refried beans topped with cheese. I also shredded about 6 Romaine lettuce leaves for some color and texture. Plate and spoon a little extra sauce over all.

* Tip: If you have a little leftover corn or green peas- throw them in too. Get creative! Have some Jicama? Tomatoes? Garnish or make a salad.