Enchiladas are a labor of love, so I keep coming up with lazy methods for getting the same flavors and textures.
About two months into my pregnancy, my older brother D said “you’re so lucky you’re doing this in school, it’s way easier.” He wasn’t wrong.
This is a recipe most easily prepared with two people, although my mom made these weekly by herself (I watched, unhelpfully). It produces a lot of dishes, but these cutlets are fantastic cold, on a sandwich, or chopped up in any dish you would want to have chicken in. So, it’s a good opportunity to make a ton and eat them throughout the week. Read More