Slowly the flu leaves me and rapidly I realize I am hungry.
I'd made some purple tortillas over the weekend and then later made them into enchiladas.
First a dip into hot oil, then into a tomato-less chile sauce and then a little poached chicken, cheese and then rolled up. The trio was topped with more chile sauce and cheese. And made within 30 minutes!
You are not without charm, Steve, but do lack the requisite perkiness to corner the 30-minute market ;->
Suddenly have a hankerin’ for enchiladas!
What type of cheese do you recommend for enchilada’s?
Happy to see you are feeling better now, as I must admit, I was worried for a moment. I routinely follow your blog, and Brian Williams said on the evening news that scientists were tracking a deadly flu virus in California brought in from Mexico. And I thought to myself, “Rancho Gordo!” Glad to know you are doing better now.
Whether its the swine flu or some other nasty bug that got you – I’m glad you are better and IMO, enchiladas have a curative effect. I think its the chili.
Cynthia
http://gardengateblog.com