Enchiladas are a recent and very welcome addition to my cooking repertoire. Even though I make a conscious effort to try new recipes and plan my meals, I often get stuck in a rut. Making the same twenty things over and over again because I can make them in “sleep mode”. And then there are days I just do not have the gumption to make a meal of any kind. Sometimes, I don’t understand why we need to eat three meals a day? Seriously, who’s BAD idea was it anyway? Twice a day would have been just fine. Once would be perfect. Don’t we need to give the digestive system a break? I am sure it can be explained by evolution/human biology, but I am just done with it.
The weekends are the worst. If we plan to eat at home, I spend pretty much the whole day in the kitchen going from meal to meal. Cooking I can sort of handle but the clean-up kills me. I have delegated emptying the utensils from the dishwasher and putting them away to Ria and even she has realized (2 months in) that the job kind of sucks. She was whining, “I do this everyday. It’s not fair!” I said calmly, “Ok, Ria, I cook your meals everyday. I do it three times a day. I am tired and it’s not fair. So, I am not going to do it anymore.” Silence. I think she got it, though I am sure she will whine about her chores again (just like I will). It must be nice to have someone take care of your every meal.
Back to the enchiladas, you can switch your brain off when you make them. Open a few jars and cans, heat the tortillas, fill them (with pretty much anything – I am going to try leftover Indian food next time), roll them, top them (kids can help with all of this) and throw then in the oven. Serve with a optional side of beans and rice. And using paper plates makes the clean up easy.
Leftover rotisserie chicken (I had some leftover chicken that I “spiced” up with cumin, oregano and chilli powder but it not necessary)
Leftover stir-fried kale (optional)
Cheese (queso fresco, cheddar, Monterey jack – almost anything can work – even goat cheese)
Jar of salsa verde or any other salsa or enchilada you like (We are going through a salsa verde phase)
Preheat oven to 400F. Heat tortillas for 20 seconds on each side to make pliable. Fill each tortilla with chicken and vegetables. (You can use almost anything. Cooked mushrooms, beans, ground turkey, beef – get creative and make this a vehicle for random leftovers). Roll and place seam side down in baking dish. Top with salsa and then cheese. Bake for 13-15 minutes. And you are home free!