We had some extra chili left over from dinner on Wednesday, so when we were deciding how to eat it (Nachos!) I flippantly suggested that we make enchiladas. So, John filled the tortillas with our vegetable-and-spice turkey chili, and covered with cheese. Baked for about 10 minutes
Now it has a new name. En-chili-das. John says that "enchilada" means "smothered in chiles." So, our "enchilida" is smothered in chili. And cheese. And guacamole.
1 comment:
OOoh Enchilidas sound good. I want to make some chili in my new (used) slow cooker and then make enchilidas the next day. Kill two days with one stone! Non-spicy, of course.
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