Generally speaking, I like to explore the world of cooking, especially when the mood strikes me or I need to de-stress from the day's work. My interest in cooking really started during my college years when I took on a part time job in a small restaurant/ice cream parlor in Maryland. Nothing fancy, just your typical short order type food (sandwiches, soups, and breakfast items). I wouldn't consider myself an inventive cook, but rather I love to scan the hundred or so cookbooks we have in our kitchen for that one recipe that peaks my interest. I am also inspired by my travels, where I usually pick up a cookbook for Chris while I am in a particular foreign country. I was especially pleased with my rendition of a German "Schnitzel" that I prepare every once in awhile. Speaking of "Schnitzel", we recently took a trip to Germany to see the Christmas markets and had some wonderful "Schnitzel" and "Bratwurst", but that posting will have to wait until we recover the photos from our recent "hard drive" crash. Luckily, I had backed up most of our stuff on an external hard drive so the loss of data at this point is minimal.
Anyway I digress, back to the recipe located above. This is one of my favorite Mexican recipes and it goes well with a nice Margarita on the rocks or a couple shots of Tequila. And for those of you who care, I prefer to use Jose Cuervo Gold in my Margaritas. The enchilada recipe is simple, takes very little time to prep and will not disappoint those who are tired of the same old, uninteresting Mexican chain-food restaurants. Don't worry about finding the exact chiles listed in the recipe, go for your favorite chiles and substitute away. The only other comment I have is that I prefer a nice English cheddar for the cheese portion of this recipe. But again, go for what you like. Bon appetit!
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