last week's enchiladas

here's more from the "how to cook like flask" book.

some months ago when i didn't know what to do with some cheese and stuff and didn't have the energy to make freezer burritos, my little friend flurgh was happy to offer some enchilada making advice.

and flurgh's cooking advice goes kind of like mine: do you have any (thing)? some (other thing)? ok, good put in in a pan sorta like this and then (action).

so this, more or less, is how to make last week's delicious enchiladas.

stuff you need:

for the filling:

a can of black beans
some frozen corn, thawed
that little leftover can of creamed corn that for some reason is in your pantry and you ought to use up
some green onions, chopped
a lot of grated cheese
some sour cream
maybe some chili pepper or ground sage or whatever you like


for the dish:

a whole bunch of corn tortillas
a little bit of oil for your pan
a can of enchilada sauce. probably a big can. you can make your own, but i'm not that advanced.
a crapton more of grated cheese

instructions:

you should probably preheat your over to 350. mix all the filling things together in a big enough bowl to hold that stuff. then heat up your frying pan. while your pan is heating (little bit of oil, right?) put about half the can of enchilada sauce in the bottom of your baking dish. then begin the sequence: fry up a tortilla for a few seconds on each side, and then fill it with as much filling as it will hold, roll it, and place the cute little tube seam side down in the baking pan. i use a 9 x 13 pan. that's kind of normal.

while you're filling one tortilla, you can be frying the next, if you're quick about it.

when you have your pan filled with little tubes, cover them with more cheese and port the rest of the sauce over it. them bake it for about forty minutes, or until it's all baky melty cooked looking. take it out of the oven and let it sit for a few minutes before you scoop some out and stuff them in your mouth.

really. this last step is important not only to let the dish settle a little and give it best taste, but also so you don't burn your mouth.

the leftovers freeze quite well, so make a lot.