Cheryl J
Chef Extraordinaire
I'm making up a small casserole dish of cheese enchiladas. The queso fresco and corn tortillas I bought the other day for huevos rancheros needs to be used, and I pulled a small container of enchilada sauce from the freezer - that should be enough. It will also give me a chance to use up a few spoonfuls of my leftover pico de gallo, and the last of the refried beans will be a side.
No beer, though. I'll settle for wine.
Not my usual cheese enchiladas and refried beans - I went way overboard on the salad topping...but was it ever good.
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