In continuation of our stressful week today we had the leftovers from yesterday which were partly leftovers from some weeks back that we had frozen. As a first course we had the leftover chicken soup from yesterday that, as usual, was tastier on the second day. We did another quick Mexican dish with the leftover mole from yesterday which had the leftover shredded chicken cooked to make the soup yesterday.
That’s a lot of accumulated leftovers. We made some enchiladas that are essentially tortillas dipped in a chile sauce. You start with some nice corn tortillas, in our case we used some JalapeÃ±o tortillas we bought Tuesday. You normally fry them in oil, but we just cooked them on the comal until nice and crisp.
When the tortillas are nice and crisp, you just dip them in the chile sauce and fold them in half. In our case we dipped them in the mole and chicken from yesterday.
Once you have placed your folded tortillas on the plate you ladle more of your sauce over them.
Traditionally like yesterday’s chalupas the enchiladas are served topped with grated cheese, and like yesterday we did not have cheese so we used a dollop of heavy cream on them.
The meal was very tasty as usual and took a grand total of 10 to 15 minutes to prepare. Now we need to really think about what we will have tomorrow as we ran out of easily accessible leftovers and we will need to actually cook something.