Enchiladas

Mexican night is a perpetual favorite in our house.  Of course, I mean, we're part Mexican - can't you tell??  Haha!  Just kidding!  Tim makes AWESOME margaritas.

As an aside....the first answer on Jeopardy the other night was something to the effect of, "this tequila drink is also the given name of Rita Moreno".  All of my kids said, "margarita".  Hmmm....

ANYWAY!  Tim used to be a bartender and his margaritas are delicious and we can adjust the alcohol content up or down depending on the rotten-ness of the day.

The food varies....last night it was "enchiladas".  I used quotes because they weren't TECHNICALLY enchiladas, since enchiladas use corn tortillas.  We don't really care for corn tortillas, so I used flour.  I had some leftover hamburger, chicken, and shredded a whole bunch of cheese...yum!  Here's the "recipe".  I can't give exact amounts for anything because it's very much a leftover dish and whatever I feel like dumping in goes in!

Margarita (again, unexact)
Tequila
Triple Sec
Sour mix
Rose's lime juice
Ice
Salt (optional)

Use a shaker.  Fill about half-way with ice  It's about 3 parts tequila to 1 part Triple Sec, a splash of lime juice (depends on the sourness you like and the sweetness of the sour mix), and fill with sour mix and shake.  Dip your glass into water, dip into salt, then pour drink (with ice) into it.  Use a straw.  A big one.  ENJOY!

"Enchiladas"
Sauce
Tomato sauce - about a 12 oz can (or whatever they are!)
Chicken broth - the same as the sauce!
Onions
Garlic
Chili powder
Ground cumin

Filling
Beef, chicken, pork - whatever you like
shredded cheese - usually I have a mix of cheddar, monterey jack, colby, and some pepper jack
Tortillas

Toppings
Onions
Sour cream
Guacamole
Tomatoes
Lettuce

In a pan over medium-high heat, saute the onions in a bit of oil until softened.  Add garlic, about 2 Tbsp of chili powder, and about 2 Tbsp cumin (these vary according to YOUR likes and the strength of your ingredients).  Saute only until fragrant.  Add the tomato sauce and the chicken broth, stir and simmer for about 5 minutes until it reduces a bit.

Heat up your tortillas (I usually microwave them briefly).  Pull out your 9"x13" pan and put about a ladle-full of the sauce in the bottom and spread it around.  Working one tortilla at a time, put a spoonful of sauce in the middle of a tortilla, spread it around, add your meat and cheese (not too full!), roll up and put seam side down in the pan.  Repeat with as many tortillas as you want.  Now here's where it's going to depend on your family. My family likes the tortillas to have some texture - we don't like mushy.  I pop mine into a 375F oven for a few minutes until they're a tiny bit crispy.  Then I pour the rest of the sauce over the top, sprinkle with a bit of cheese, and back in the oven until the cheese is melted (peek inside the tortillas to be sure that cheese is melted too!).  If you don't like "crispy", then pour the sauce on before you put them in the oven.

Serve with the toppings you like and enjoy.  Don't forget the chips and salsa!