Ya’ll, I told you I was on a pastry and Mexican food kick. I wasn’t kidding. It started back during Cinco de Mayo festivities, I had made some chicken tinga for the holiday and with leftovers I decided to wrap them in dough. Chicken tinga is normally stuffed into a taco or onto a tostada and layered with some slaw, beans, cheese….. but pastry is my name and rolling dough is my game. I blame my pastry loving husband. He loves a good crust. I even made him chicken pot pie for his birthday – more on that in a different post. And once again I’m feeding that inner smokey chicken desire that represents a new phase in my food life.
This is a Pati Jinich recipe. And I love her. I don’t know why, she just tickles my funny bone and makes me want to get in the kitchen and stay there cooking up Mexican food delights. She’s the type of person, where I’d love to pull up a stool in her kitchen and chat about food, share stores and a meal. Hi Pati, in case you ever read this!
I should be ashamed to admit it, but while I made dinner tonight my husband had on Bad Moms. Oh boy, did I enjoy that movie and laugh way more than I should and would love to emulate some (but not all!) of their behavior. Because I have to admit, these days I’m feeling like one of those hollow shell people. I’m pooped and the idea of letting loose and having a good time or just speaking my mind to some folks is appealing. But, that’s all I’ll say about that.
Tonight’s dinner was a winner. It’s billed as a “no fuss” enchilada dinner. Well….. I would say it’s less fuss. Not entirely fuss free, but not a debacle either. These enchiladas are made into a lasagna instead of rolled which makes them far easier to manage and eat. What I also enjoyed while I made this, is that I realized that it would make a perfect food gift, i.e. to bring to a new mom or family event, to a pot luck, and so on. Especially if given with a side salad. And maybe some frozen cookie dough balls, but I’ll write about that for a different post (soon). Continue reading