A mi me encantan las enchiladas! I love enchiladas! It takes me about 2.5 minutes to devour a whole plate of them. I don’t eat them as much as I would want to because I’m a little lazy for the aftermath. If you don’t mind red fingers, then I encourage you to make some today! I’ll give you the recipe, you make them, I’ll eat them. Sale? sale. vale!
FOOD: You’ll need Tortillas (4 per person), a can of enchilada or chile sauce. I like Las Palmas for enchiladas and posole (recipe coming soon) because it tastes home made and there is no mess. It also saves you about 15 minutes of preparation. Pick 3 of your favorite veggies and a few ounces of cheese ( I usually buy queso fresco) which you can purchase at your local tiendita- Unfortunately, my local tiendita was closed this time, so I used mozzarella cheese.  You will also need sour cream as a topping.

Enchilada Prep

Gather: 1 large pot, serving plates, 1 frying pan, and your comal to heat the tortillas on. You own a comal, right?

1.Stir Fry Veggies with a pinch of salt and pepper-5-7 minutes
2.Heat the tortillas-don’t let them get too crunchy, or they’ll fall apart when it comes time to roll them
3.Heat sauce at a very low heat in a deep pot
4.Add vegetable oil to frying pan and dip your tortillas in the sauce for a few second on each side then transfer to frying pan. Fry about 30 seconds on each side and transfer to serving a dish. Don’t roll yet! You’ll burn your fingers!
5.Repeat the step for adding oil as needed.
6.Fill your enchiladas and roll. Once rolled you can add some of the warm sauce to add more sabor!
7.Top with cheese and sour cream and serve with a side salad and or rice.

Enchilada Recipe
As for the cleaning part. Well, yea. It got messy. We can talk about that tomorrow.