When I was in college, I fell in with a fabulous group of fellow History majors and we started a monthly tradition of Taco Night. Granted, we didn’t always have tacos, but we usually did. It is cheap and something that meat-eaters, pescatarians, and vegetarians can all agree to. It’s easy for people to pitch in and who doesn’t love Tecate and tequila? It was during one of those nights that my friend Z bestowed upon us his recipe for enchiladas, so now I give to you:
History Major Enchiladas
- tortillas (flour tend to work best)
- 2 cans of enchilada sauce
- a package of string cheese
- a large glass casserole/baking dish
- Preheat your oven to Betty Crocker
- Unwrap your sticks of string cheese and wrap individually in tortillas
- Fill the pan with your cheese & tortilla wraps (fill the pan enough so that the pressure keeps them from unrolling)
- Adorn with your desired amount of enchilada sauce (if you wanna get fancy, reserve some of the sauce to heat and pour over your freshly baked enchiladas)
- Bake until the cheese is melty
If you really wanna get fancy and you aren’t a vegetarian like Z, cook a can of shredded chicken with a little taco seasoning and then add that to your string cheese before rolling in the tortilla.
The Ideal Pairing:
Tecate with lime and tequila with lime and/or a margarita. Corona is for suckers and I’m convinced even Jimmy Buffett doesn’t drink Landshark. I only had PBR in my fridge and that seemed to work pretty nicely. After all, it won the blue ribbon.