Okay I know it’s not Sunday and I know I’m not baking (unless you count the enchiladas that are in the oven right now), but sometimes the atmosphere just feels perfect to sit down and write.
My niece, Ellie, is over working on Spanish homework for a class she’s taking this summer. It’s quieter here than at her house with her six year old little brother running around and the distraction of the construction that’s going on downstairs. I adore Ellie. She has a wise, gentle, old soul. So I put on soft piano music and began to construct enchiladas in the kitchen as she sits at the dining room table studying.
As I wrapped up the enchiladas, popped them into the oven, and wiped down the counters it occurred to me that this would be a nice moment to write about and so here I sit… typing away on the couch as Ellie types away at the table. It’s peaceful and lovely.
Enchiladas (inspired by The Mex Authentic Restaurant, and consultation with my fabulous friend Maddy Mackler who happens to be a great cook)
INGREDIENTS: shredded roasted chicken (homemade or store bought), Mexican blended shredded cheese, sliced roasted red peppers (I buy the jarred kind rather than roasting them myself but if you’d like to do that, you go on with your bad self!), enchilada sauce (I didn’t make mine ~ my poor mother would be appalled ~ I buy either the red or green sauce made by Hatch), corn tortillas, avocado and queso fresco as a topping
DIRECTIONS: Create an assembly station with all of the ingredients ready to go. This makes it much easier to put everything together because everything is already set out and easy to reach. Spray non-stick spay into your 9 x 13 inch cookware. Pour a bit of enchilada sauce in with the chicken and mix well, then season with salt and pepper. This will help to moisten the chicken. Warm some sauce in a pan and place the tortillas in the sauce to soften them (makes them much easier to roll). Once you have everything set out, begin assembling enchiladas: place some shredded chicken at the top of one sauced up tortilla, lay a few slices of red pepper on top, sprinkle with shredded cheese (making sure not to over-stuff your enchilada), and gently roll. Place the enchilada into the pan, crowding each enchilada in afterwards. Pour remaining sauce over the enchiladas and sprinkle with a generous amount of shredded cheese. Bake at 350-375 for 20-30 minutes. Serve warm with slices of avocado and queso fresco sprinkled on top.