The reason it's here is that I don't have a picture of the enchiladas I made because as I pulled the enchiladas out of the oven I realized I had left my camera outside in the car. Outside it was icy cold and windy so I didn't really want to go get my camera, plus the enchiladas didn't look all that photo worthy. So instead, the bakery truck picture. I like the picture although this is probably another of those situations where I find I am in the minority.
The enchiladas? After Friday night's tacos we had a pile of leftover tortillas which I have read is exactly what you need for making enchiladas. I've never made enchiladas before other than a recipe that Mike came up with that uses flour tortillas, chicken sour cream, olives, tomatoes, and monterey jack cheese and is incredibly delicious and loaded with saturated fat (so of course it's incredibly delicious). But because I have this pile of corn tortillas, and because Mike really likes enchiladas, I decided to try a traditional cheese enchilada.
I read a couple of different recipes but I was relying mainly on recipes from a wonderful book called The Feast of Santa Fe for guidance. In this recipe (as in almost every recipe I've ever seen for enchiladas) you are instructed to dip the tortilla in hot oil for a few seconds to soften the tortilla. After dipping the tortilla in the oil you dip the tortilla in the sauce for a moment, then fill it and roll it. I'm still not entirely sure about the dipping of the tortillas in oil --- surely there must be a less caloric way to soften the tortillas -- although it may also have something to do with keeping the tortilla from absorbing too much sauce. Cook's Illustrated has this procedure for softening the tortillas with cooking spray but that sounds even worse to me than just dipping the tortillas in the oil.
In The Feast of Santa Fe I read that traditionally soft cheeses like farmer's cheese are often used. I for some reason decide -- and this is where things go off the rails -- that I will use cottage cheese because it's sort of like farmer's cheese. And not just cottage cheese but 1% cottage cheese because I see an opportunity to make the enchiladas "lighter." I run the cottage cheese in the food processor until it is smooth, add salt and pepper, and then stir in some canned green chili pieces and minced onion.
I go through the dipping in hot oil, dipping in hot enchilada sauce, and rolling the enchiladas which is really not a bad process, especially since I've drafted Mike to roll the enchiladas. We put it in the oven for about 20 minutes. And it was...OK. Not terrible but it certainly wasn't worth repeating. If you are looking for a recipe for cheese enchiladas, these look good. So do these.
And instead of the recipe for the lame cheese enchiladas I made last night, I will leave you with Folk Songs of the Far Right. Very amusing and way better than the lackluster enchiladas.