Enchiladas

Hope you’re having a good holiday.  After a couple years of not decorating, this year we decorated the inside of the house, and I’m really enjoying it.

I have to talk about enchiladas again, because they are just so good, and there are leftovers in most homes, after a big holiday meal.  Enchiladas, quesadillas, burritos, and pot pies (use that leftover gravy) are “go to” meals in our house, because you can put anything in them, and they’re delicious.  Leftover turkey, sweet potatoes, spinach…….. There’s very little that doesn’t work.  I’ve made dessert quesadillas with leftover sweet potato casserole, and not a crumb left.

My helper at the lodge has given me a no-fail way to make enchiladas – messy, but easy. Don’t worry about precise measurements.  If you run out of sauce, open another can.  If you run out of filling stuff, and can’t make them all the same, make some with part of the ingredients, or just cheese.  Grease your pan, and have all your filling stuff ready – cheese, meat, and whatever else you want.  Mix Hatch green chile enchilada sauce and some sour cream in a large, shallow bowl.  Heat the tortillas.  Dip the tortilla in the sauce, coating both sides well. Lay it on a plate, and sprinkle shredded cheese down the center, then place meat or whatever else you’re using on top of the cheese.  Roll it up, lay it in the pan, and continue until you have as many as you want.  You shouldn’t need any additional sauce on top, but if some look a little too dry, smear a bit of sauce on them.  Then sprinkle generously with more shredded cheese.  Cover and bake at 350 for about 1/2 hour or until cheese melts, and it’s bubbly.  Broil for a minute, if you want it browned.  Kathy made some awesome enchiladas with chicken, black beans, and butternut squash, pictured below.

Chicken and Black Bean Enchiladas