This recipe has been in my family for years and my sister (well...actually my brother-in law!) and I fix it every Christmas Eve. This is a Spanish enchilada. Serve with a salad and french rolls. This makes two large pans. If you don't cook both, cover with foil , refrigerate, and cook a night or two later.Plan Ahead Tip: The sauce needs to simmer for several hours so start it first thing in the morning. When you are rolling up the enchiladas, dip the tortilla in some of the warm sauce to keep it from breaking. It is also helps if the tortillas are room temperature.