Enchiladas

May 18, 2009 at 8:30 am (About Me, Cooking) (, , )

I made enchiladas yesterday for dinner.  Here is a list of all the things I probably should have done differently:

  1. Start enchiladas sometime before 5 pm if you want to eat before 8.
  2. Use less chili powder (2 tablespoons is OMGWAYTOOMUCH).
  3. Use less oil to saute onions and chili powder.
  4. Let sauce cool before trying to do anything else.
  5. Use fresh tortillas, not some that have been sitting in your freezer for 3 months, that you have to pry apart and let dry on a dish towel on your counter.
  6. Don’t use an enchilada-sauce-covered utensil to retrieve tortillas from the hot oil.  Enchilada sauce will fry, and that is not at all delicious.
  7. Get a flipping cheese wire, or at least find a better way of slicing the Monterey Jack into pieces.
  8. Don’t expect your enchiladas to actually be discrete pieces after they’re cooked – better to treat it like the casserole that it probably is at that point.
  9. Use meat of some kind for the filling if you don’t want your boyfriend to complain about the fact that there’s no meat in your meal (although I was perfectly happy with the cheese).

The end result was cheese enchiladas that were actually pretty good, aside from the fact that they were so spicy they made my tongue hurt all night.  Dumping a whole lot of cheese on top (instead of just a sprinkling) and eating them with sour cream helped, but they were still spicier than I’d like.  My mom told me I’ve just lived outside of Texas for too long, but I’m convinced that she burned her taste buds off years ago with all the spicy food she eats.

And, God help me, I’ve got these enchiladas in my lunch today.  Should be fun. 🙂

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