Mamma's No Recipe Cookin' - Enchiladas!

Yes, it's been a while. Most of my computer time lately has been taken up by one thing - creating Joshua's Washington State Learning Plan for the next school year. I feel very on top of it because it's not actually due until September. But after reading The Well-Trained Mind, which gave me a scope for the upcoming year as well as the next twelve or so, it made sense to just get started now. This will also give me a chance to go over it with Joshua's adviser in June. And furthermore, I'll be able to relax more this summer because this won't be hanging over my head.

So blogging comes second. Weird, huh?

But right now, I have an opportunity. The house is empty. Beethoven is playing. I have poured a glass of wine. It's like some alternative universe that I occasionally get a glimpse of.

And it is all due to my fabulous husband who has gone to the Y to work out and taken all three children.

Speaking of which, when this is published bright and early on Thursday morning, it will be my darling Jason's birthday. So, in the middle of cyberspace, I would like to yell very loudly with all of my might . . .

HAPPY BIRTHDAY JASON! I love you so much!

Please excuse the interlude, but it just would not do to have a blog and not use it to embarrass my husband on his birthday.

Moving on, Saturday is Cinqo de Mayo, so it seemed that a Mexican themed No Recipe Cookin' post would be appropriate. What's on the menu?

Enchiladas! Enchiladas are simple. And they are so accommodating - you can practically use whatever's in your fridge!

Here are the essentials:

Tortillas, some type of protein (Meat or tofu - we used ground chicken this night. But really - any kind of meat will do. Leftover chicken, pork, steak or pot roast, leftover taco meat, any kind of ground meat. You could even cut up leftover meatloaf into small pieces and season it with chili powder!), tomato sauce, cream cheese (or some other yummy creaminess to mix with the meat - sour cream or cream of chicken soup would also do), corn tortillas, seasoning to add Mexican flavor (any combination of chili powder, ground cumin, garlic powder, onion powder, oregano, cilantro, taco seasoning, etc.).

Optionals - Just look in your fridge! Any of the following could be added to the mixture: green chiles, corn, black beans, refried beans, rice, cilantro, bell peppers, onion, tomatoes, cheese or anything else you can think of!

 Simmer your tomato sauce and add some of your chosen Mexican seasoning.

 Prepare your protein choice by browning the meat, sauteeing the tofu or cutting the cooked meat or the tofu into small pieces. Mix the meat with the cream cheese or other creaminess choice and any other additions you would like in the filling. Season well.

 I did not list garlic in the list of essentials. I shouldn't have to. This is a given. I would be more likely to tell you about the rare occasion when you shouldn't add garlic then all of the times you should. If I say season well, this almost always includes 2-3 cloves of pressed, fresh garlic.

 Make an assembly line. Tortillas, sauce, pan coated with cooking spray, filling.

 Dip a tortilla into the warm sauce, covering both sides.

 Place into the pan.

 Top with a spoonful of filling.

 Roll the tortilla around the filling, then place in pan seam side down.

 Keep rolling.

Some tortillas may tear. That's okay. Cover them up with the remaining sauce. Cover with foil and bake at about 375 degrees for about 40 minutes or till heated through. Cover with cheese and bake five minutes more. Let them rest for 5-10 minutes before serving. Serve with sour cream, green onions and/or cilantro.

Enjoy!

PS - If you mock my pots and pans or any of my other very well worn kitchen equipment, you are then obligated to buy me new ones ;)