I make good enchiladas.
Lloyd thinks I make great enchiladas, and what that means is: He likes enchiladas but seldom gets them. I occasionally make them, so he thinks they are great.
I haven’t made them in forever, so when I bought this sauce at Wal-Mart, it looked….. wrong. It definitely wasn’t the brand I normally buy, but I can’t remember what the old brand was. (Drat my terrible memory.) It definitely wasn’t this, though.
This stuff was all wrong. It’s more watery and less tomato-y. More spicy and less not-so-spicy. More ‘Lloyd will think I’m a mere mortal when it comes to enchiladas and now I’ve lost my bargaining chip’ and less ‘Lauren is awesome’.
Lloyd found out the secret to the enchiladas, which is: you make them.
I made him help this time:
- Dice up part of an onion and saute it in oil for a while.
- Drain a couple of big cans of chicken (yes, canned chicken) and dump in pan.
- Pour half a can of enchilada sauce (preferably that other brand) and smash up the chicken.
- Grate some cheddar cheese.
- Pour a little sauce in the bottom of a baking pan so it doesn’t stick.
- Assemble: Flour tortilla (I don’t like corn), scoop of chicken, sprinkle of cheese, roll, put in pan.
- When all rolled, pour other can of sauce over top, sprinkle with cheese and any leftover chicken.
- Bake at 350 for half an hour or so.
Lloyd seemed disillusioned as we worked.
Lloyd: “This is it?”
Lauren: “This is it.”
The magic – it is gone.