So back in some of the earliest days of this blog, I was touting the benefits of enchiladas, and here I am again, in a busy situation, saying: seriously, when in doubt, enchiladas are the way to go. Simple, low-cost, and flexible.
A little more complex but still not expensive: making your own enchilada sauce. (This recipe from Rancho Gordo will do the trick.)
This was for book club a couple weeks back, and it did the trick exactly. Large batch, make-ahead, with leftovers I wouldn't be sorry to be eating for days. (As it turned out, actually, there weren't that many left over.)
For the filling, I sauteed a few odds and ends from the fridge: jalapenos, piquillos, and onion, plus some ancho chili powder:
Warm the tortilla and fill it with a little filling:
Roll 'em up: