Nat had to work that day and was planning to come by afterwards, so I did a bit of prep before she came over. I went shopping for ingredients (cheap, remember?), cooked the chicken in the crockpot (3 bone-in breasts with about half a cup of salsa and just a tad of barbecue sauce on high for 6 hours), and cut up the bell peppers.
|This is actually a fairly good example of what my usual shopping list looks like, enchiladas or not.|
|Watch out, Rachael Ray!|
Then we made an assembly line to get the enchiladas from skillet to pan, and taught Natalie the finer points in tortilla folding technique.
Finally, after some temperature adjustments to the oven (an electric; I will SORELY miss my gas oven after I move), we had two batches of enchiladas ready to serve: one for Natalie to take home, and one to take to Scott's parents for dinner the following evening. Remember, folks: enchiladas, much like soup and chili, get better and better each day after they're made. They're perfect leftovers-food, so don't be scared to make way more than you think you need!
|Natalie's first batch of scratch-made enchiladas!|