I’d been planning yet another recipe from yet another cookbook as I continue to churn my way through my cook-through-every-cookbook goal.
My latest selection seemed right up our favorites-alley: Enchiladas. Even better – they were enchiladas courtesy of the Pioneer Woman, Ree Drummond.
What I didn’t expect was to have this meal land on the same night as unplanned overnight guests and an injury-related trip to the doctor (not mine this time…The Niece’s).
So I found myself quickly cooking up a batch of enchiladas, rice and beans while after returning home with crutches and pain medicine for The Niece. And wouldn’t you know, I didn’t take a single photo of that steaming, lovely batch of enchiladas that went into the oven just before our guests arrived?
Sigh.
If you want the instructions – and much better photos than I would have taken anyway – look here. As far as a review goes, I had a table full of four hungry musicians, continuing a tour post-South by Southwest, The Boy, The Niece and myself and no leftovers by the end of the evening.
Enough said.