Sunday, April 8, 2012

Sailing Day Quick Enchiladas

Today was Easter Sunday.  The day dawned blue sky and 10 kts of wind, just chilly enough to need a jacket and be able to drink coffee.  Our friend Kacey had invited us sailing and we had decided the night before to take our breakfast out on the lake, even if we had to motor out there and sit, bobbing, while we ate. We did not have to bob after all, but enjoyed a wonderful sail for a few hours.

When someone asks you to go sailing, you should go. Now. As a result, there is often not enough time left in the day to make homemade corn tortillas and enchilada sauce. Times like these call for a grab into the pantry for a few cans and 30 minutes later you have a good hot meal around which to reminisce about the season's maiden sail.


Ingredients:

Package of corn tortillas
1 pound of sharp cheddar
1 can refried beans, seasoned
1 large 29oz can enchilada sauce

Sour cream
Corn tortilla chips
Jasmine rice


Preaheat oven to 375°. Pour half of the can of enchilada sauce into a 9 x 13 pan. Set aside.







Grate cheddar. Place a good handful of grated cheddar on tortilla and roll up. Place seam side down into sauce in pan. Repeat with other tortillas until you have a line the length of the pan.






Mix half of the can of refried beans with a good handful of cheddar and stir well. Spread on tortilla and roll up. Repeat with three more tortillas and line up in two rows of two in remaining space in pan. This is the ratio of cheese to bean enchiladas that our family likes, but you can make as many of each as you care for.




Pour the remaining sauce on top, being sure to cover all the tortillas. Add remaining grated cheddar on top. Bake 375° for 30 minutes or until sauce bubbles up between enchiladas and cheese is bubbly. Serve with sour cream, chips, and rice. These reheat very well.

At this point I would normally have a really terrific picture of the finished product but, truthfully, I totally forgot because we were trying to get dinner in before we had to leave the boat to come back to the city. I'll try to remember next time!

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