Enchiladas from Leftovers
With the pork tostadas I made the other night, I certainly had leftovers. And I was feeling something a bit different. Emily suggested enchiladas. Now, I have to give a small amount of background here. I always have ingredients for enchiladas at hand (the same goes for a chocolate cake, you can never be too careful). Why? Because enchiladas offer a lot of versatility and can easily be made into dinner. Take some tortillas, wrap it around a nice warm filling, place it in a pan, pour sauce and/or cheese over it, and bake until bubbly. Boom, dinner. And you can put so much into an enchilada, that's why I like them so much. I put leftover shredded meats, rice, beans, whatever I can find that sounds good together. You could even make them for breakfast.
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