Tonight we're having enchiladas for dinner. Mine are healthy, and good, I think,- much better than the strange, bright red tortilla, too much sauce ones that H got at a restaurant last month. I made them semi from scratch- okay, not really. I boiled up some chicken legs earlier, had already cooked extra broccoli last night, and I always have grated cheese on hand. The tortillas were left over from Monday night's tortilla soup- bought fresh that day from Fiesta. The enchilada sauce- and plenty of it- was in the pantry. (I usually run out too soon). So I put together two pans of this, and one went in the freezer. I don't fry my tortillas before hand so it's pretty easy to do.
The problem is, every time I've got chicken bones, I feel the need to make broth, but I don't have room for it in my freezer, and dinner tomorrow is the shrimp in the fridge. But I gave in and you can see the pot boiling away in the back- with carrots, almost-done-for celery, a bit of onion, and cilantro for flavoring. Next week I might have to make some black bean soup with it.
Now if the fam would get back from the park we might get to eat before bedtime.
2 comments:
We made enchiladas for 35 people on Saturday. We layered them -- so much easier than the ones I make. I always toast the tortillas over the flame before I roll them so they don't crack. Yummy -- they go well in the freezer. And I add spinach.... for color, as I used to tell the kids before the wised up to what I was doing.
I have prepared something similar ... very good, a few days I'll try this
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