So, I've been holding this one until yesterday's Intrepid Media column hit the web, because that piece explains a little bit about my recent obsession with enchiladas.
Thing is, they hit all my sweet spots.
they're versatile. You can put anything from black beans to pork belly into an enchilada, and it'll taste great. Texture, quantity, these things don't matter. It's an improvisational cook's dream.
they're affordable. Around here you can get 12+ corn tortillas for $1. The tortillas I referenced in yesterday's column involved $2 worth of beans and $1.50 of leeks as the main filling, and half a $3 jar of salsa. The other things I threw in (tomatoes, peppers, cream sauce, cheddar) were nearly free since they would have gone to waste otherwise, but even at a conservative estimate, that wasn't more than another $6 worth of ingredients. $12 max for 14 enchiladas (12th Street Cantina often throws a baker's dozen or more into an ostensible 12-pack.) And it can be done for less.
they're forgiving. Overstuff them? Not a problem. No time to cook them after they're assembled? Stick the whole thing in the fridge overnight and cook them the next day.
they keep. Leave them several days in the fridge as you take out servings one or two at a time; slip three into GladWare and freeze them for later use. They bounce back just fine, and reheating does very little damage.
Also, they're good for company, because they're easy to make ahead, and serve in portions of varying sizes. Plus, you can bring the whole delicious bubbling thing out to the table and serve from the dish.