My stepdaughter and her boyfriend invite themselves for supper on average about once a week. I LOVE it. I love to see them. I love that they feel comfortable enough to just invite themselves over. I love to cook for other people.
BUT I HATE figuring out what to make most of the time.
They were here last night for supper and as they were leaving I said “Next time you invite yourselves for dinner can you at least tell me what to make?”. So Austin said “Enchiladas.”
“Well,” I said, “that’s easy. Consider it done.” To which he replied “Excellent. We’ll be here tomorrow!”
So we got them 2 nights in a row this week!
I also can’t ever just do things the easy way, I always feel the need to outdo myself, to one-up myself, to make yesterdays Kelly just feel a little bit bad about how mainstream she was. Which means I couldn’t make just one kind of enchilada sauce. NOOOOOO. I had to make 3! (Ok, so that’s a bit of a lie…..I only made 2……I bought the 3rd one, but SHHHHHHH nobody needs to know that except you and me!)
I have made the red sauce mulitiple times. It’s delicious, it’s the traditional enchilada sauce (I think!? I’m no enchilada expert!). And the white sauce? It’s rich and creamy with a great Chile flavour. I’ve also made it several times! They are both really easy and I would recommend either one.
Or both!
To make my enchiladas I use a smear of sour cream on a flour tortilla, top that with a spoonful of black beans, a spoonful of corn (straight from the can!), a scoop of cubed cooked chicken breast (usually cheat and buy a rotisserie chicken!) and a sprinkle of grated cheese. Then I roll them up and place them seam side down in a baking dish.
After I make up the sauces (recipe for red sauce found here, or white sauce found here) I spoon them over the top and sprinkle it with cheese before baking in a 425 degree oven for 20-25 minutes.
Delish!!