It's my turn, it's my turn!
So, I've been feeling a bit phobic about leaving the house this week so I decided to photograph my own recipe to share with you instead of venturing out with the kids aka bread-snatchers (as PawPaw lovingly calls them).
Here's my disclaimer for those of you resolving weight watchers. These are by no means, in no way, not even closely low in points. They're not figure friendly. You might as well tuck them into your pant pockets and call it a loss. But, they are dang good. Just do better tomorrow.
These are easy, cheesy, greasy enchiladas...the tex-mex variety. My grandmother would gasp at the notion that these are what Texans call enchiladas. The authentic version is much different and perhaps some day I'll share that with you.
P.S. Excuse the wonky colors and noisy images. My kitchen gets very little natural light in the evenings. I should have done this in the morning, but the pan might not have made it to my husband's arrival. poo.
You'll love me for this. Only 4 ingredients.
I like to use sharp cheddar, but you can use whatever or doctor them up with a mix of your favorite cheeses.
Also, I prefer to use the large can of enchilada sauce because I like 'em saucy, but I only had the normal size.
Get your frying pan ready and oil. Pour in about a 1/4 of an inch of oil and turn the heat on medium.
I fry the corn tortillas for only a few seconds to make them nice and pliable. Here's how you know when the oil is ready: See the bubbles? Ready.
One at a time and I move it around to ensure the oil gets on all of it.
When you pull it out let it drip-dry and it should drape over your fork.
I should have mentioned that prior to beginning your frying you should set up a blotting station. Use a plate with a couple of paper towels on the bottom and have extra towels handy to blot the tops of the tortillas. I do this for every one. It takes practice to be a good multi-taskin', tortilla fryin', grease blottin' fool, but once you are...you are.
You'll wind up with a nice stack of piping hot corn tortillas.
Set up a rolling station. If you can, find a fat baby to watch you. It makes the rolling all the more fun. I recommend it.
A nice portion of cheese.
A nice tight roll. This makes me think of tight rolled jeans. Ha! You know what I'm talking about? The tighter, the better?
And lay them seam side down in a 9x13 baking dish until your pan is full.
Now for your sauce. In a small pot, pour your chili and enchilada sauce in and warm it up and mix together.
Pour over the rolls.
And spread the wealth. Barack Obama would concur.
If you have left over cheddar sprinkle some on top. I ran out so I used some mozzarella. Who cares? It's cheese.
Bake in a preheated oven at 350 for 20 or so minutes - just long enough to melt the cheeses.