Enchiladas!

I first made enchiladas from Deborah Madison's recipe in The Greens Cookbook, which is excellent!  Unfortunately, it is also labor-intensive, as it involves making both tomatillo sauce and black bean chili from scratch, and if you're super hard core, you'll also make your own chili powder.  This is the version of enchiladas that I make these days, when I rarely have time to spend six hours in the kitchen.  

Apologies for the lack of measurements.  The number of enchiladas you should make is the number that can fit into your glass baking dish.  This dictates the number of tortillas you should use, and the amount of filling you'll need.  I've included my recipe for taco chicken here, but you could also use my non-hard-core version of the black bean chili, or really anything you'd enjoy having inside an enchilada.

Taco Chicken:

2 chicken breasts

1 jar salsa (I use Safeway Select chipotle salsa.)

Put the chicken into a slow cooker or pressure cooker along with the jar of salsa.  Either slow-cook on low heat for 8 hours, or pressure cook on the meat/stew setting.  (It comes out a bit better if you actually slow-cook it.)  Remove and shred the chicken, and put it in a mixing bowl.  Add back the cooking liquid about a half cup at a time until you get the flavor and consistency you want.

Enchiladas:

1/4 cup vegetable oil

tortillas

canned enchilada sauce

shredded jack cheese

filling

As a one-person job, this involves a lot of frantic hand-washing, since rolling the enchiladas will get your hands covered in sauce.  It's much better done assembly-line style, with one person frying the tortillas and another person managing the fillings.

Preheat the oven to 400°.  Pour some enchilada sauce into the bottom of a glass baking dish, and tilt to coat the bottom and sides.  Get out two plates, and pour enough sauce into one of them to completely cover the bottom.  That's your saucing station.  Add more sauce when it goes dry.  The other plate is your assembly station.

Pour your vegetable oil into a skillet.  You should always have a shallow pool of oil at the bottom of your skillet—add more if it starts to look too dry.  Heat the oil over medium-high heat until a drop of water sizzles when it hits the surface.

Fry the tortillas for about 40 seconds per side.  Coat each tortilla on both sides with sauce and move it to the assembly station.  Add one or two spoonfuls (who am I kidding—one handful) of filling, a spoonful (smaller handful) of cheese, roll up the enchilada, and place seam-down in the baking dish.  Repeat until you run out of space.

When the baking dish is full, pour in the remaining sauce, top with any leftover cheese, and bake for twenty minutes.