Friends! It’s been way too long. I’m sorry. I can’t believe I haven’t posted here since early July – I haven’t gone so long without posting in over ten years! – and some of you have been emailing to ask what’s up. I appreciate it so much. Really, it’s just been summer, and work, and catching up, and finally organizing the basement storage room that you’ve only been able to step through gingerly, navigating boxes and paint cans and cobwebs, for approximately the past 12 (!!) years. And is it just me, or is time a runaway train these days?
But! Enchiladas. I’m often lured to buy a package of locally-made corn tortillas, which come wrapped in thick paper in a far larger stack than I ever manage to get through before tucking the rest away in the freezer. And so because we had a string of spatchcocked chickens on the barbecue that provided leftovers to work with, I decided to make enchiladas, which can be rare in these parts. Because Las Tortillas makes slightly thicker corn tortillas, which aren’t quite as pliable as other varieties, I kept them open like tacos, shunting them up against each other in the pan, and poured the enchilada sauce overtop to soften them as they baked. The result was like tacos meets lasagna meets chilaquiles meets enchiladas. It was a delicious mess, and I kept the last of the tortilla stack out of the freezer so I can make another batch tomorrow.
The key is the enchilada sauce, which you can buy in a can, but I’m not at all familiar with any brands out there – fortunately it’s also spectacularly simple to make at home, with ingredients you most likely already have. Chili powder (the quantity seems high, but chili powder isn’t as spicy as many people imagine), flour, chicken stock and tomato sauce. I always imagined that if/when I made my own enchilada sauce it would require a trip to the market for an assortment of brick red dried chilies to soak and soften or blend in my spice grinder, but even this version made with a couple spoonfuls of chili powder is deep and rich and softens the tortillas just right while mingling with melted cheese. (If you don’t want to make your own, feel free to pick up a can.)
Beef (shredded, chopped, ground) would swap in well for the chicken, or some roasted veg and crumbled queso fresco. And yes, you can totally swap small flour tortillas for the corn.