I like red chili enchiladas, No, I LOVE enchiladas!
The trouble is that I'm picky about how they are made.
They have to be made just like my momma makes them. Corn tortillas, lightly fried, dipped in red chili, a filling of onions and cheese placed down the center of each tortilla which is then folded around the cheese and baked.
When the kidlets were little we would make enchiladas together. Then the kidlets grew up. I went to work full time. The kidlets still living at home wanted enchiladas. They knew how to make them. So they would occasionally.
I recently woke up with a craving for enchiladas and it just wouldn't go away like it has in the past. I thought and thought about it for several days.
Alright, it was a week I thought about it.
Something had to be done, but there will be very little time to do much more than breathe for the next three months.
So, what to do?
Open up a can of red enchilada sauce, split some corn tortillas up, dip them in the sauce and cover the bottom of a baking dish. Cover the tortillas with grated cheese and some chopped onions.
Repeat twice more ending with the cheese and onions. If you feel so inclined you can add some cooked chicken. I use rotisserie chicken from Costco. It's quicker that way. Then you can refrigerate the casserole until you're ready to bake and eat it.
Knowing I can prepare it in about 20 minutes it makes it a dream come true.
Wishing you dreams that come true.
Ciao, My Lovlies.