Idiotically easy (if rather on the gringo side in terms of heat) enchiladas:
mild Italian sausage (a package of 5)* OR one boneless skinless chicken breast* OR two or three boneless skinless chicken thighs. You will need the meat already thawed. NOTE that if you are doing chicken, slice it into pieces the size of pickle chips but twice as thick, and you'll need to season the saute strongly with onion, garlic, oregano, basil, cumin, minced chiles or chili powder, etc., to your taste
505 Brand roasted Hatch chiles, in a jar* (A single 24-ounce jar will provide enough for a batch)
10-inch soft flour tortillas; this recipe uses 8 or 9 of them*
shredded Jack cheese***
El Pato canned green enchilada sauce (one 28-ounce can)
anti-stick spray*
(Things marked with * are Costco items)
(***If you have someone with a diary intolerance, you can use canned black beans* in place of the cheese in the enchiladas, and foregoing the cheese sprinkle late in the bake)
(Preparation will take 60-90 minutes from start to finish)
Preheat oven to 350 F.
Cut the casings off the sausage, mash up, saute until fully cooked. You can add some additional seasonings in with the sausage if you like. Let cool a bit (you're going to be using your fingers on this); keep the pan tipped while cooling, and blot off the extra grease (chicken won't have excess grease).
Spray a 9-by-12 rectangular cake pan with the nonstick.
Lay a tortilla out flat, distribute a couple tablespoons each of the sausage, shredded cheese, and Hatch chile in a line the tortilla, about 1/3 of the way from an edge to the center. Of the three, the Hatch chile is the most important; don't skimp on that. Roll the tortilla up. Put the roll in the pan.
Repeat until the pan is full of rolls. This will take eight or nine of them.
Open the enchilada sauce and pour evenly over the rolls. This won't cover the rolls, but make sure the tops are wet.
Bake for 25 minutes. Pull the pan out, put more shredded cheese over the enchiladas. Return to oven, bake another 5 minutes.
I find it easiest to cut the enchiladas in half while still hot in the pan, and put three halves on a plate for each serving. A wok shovel is the best tool I've found for extracting half-rolls from the pan and putting them on plates. Makes 6 servings or so.
If I was preparing this for a crowd who likes more fire, I would get two or three serrano peppers, shop those up fine, and include those in the saute of the sausage. And wash my hands twice in hot water with lots of soap after doing the mincing, or use gloves while doing the chopping.
(I assume you could make this vegan by doubling or tripling the beans and foregoing the meat, but I've never done that myself.)
Our group is formulating their annual multisession even for the local gaming con, and I had a bizarre idea ... for reasons coming out of a spurious plot to confabulated later, the PCs are at a gaming con and a real firefight breaks out there! With cosplayers on both sides! At least you hope they're cosplayers on the bad guy side, because you'd prefer not to fight the *real* Deadpool, Harley Quinn, Shaggy and Scooby (who both use machine pistols, BTW), Venom, and Judge Dredd! Heck, have the PCs be cosplayers too, and have identical antihero teams blazing away at each other!
The next total solar eclipse visible in the US's lower 48 will be August, 2045, on a track that is remarkably like that of the August 2017 eclipse but shifted south by about 500 km. I think totality will stomp right over Pariah's present lodgings.
Cancer got a reaction from Pariah in Foods for those that just don't care anymore
Cancer got a reaction from L. Marcus in The cranky thread
