Green Chile Enchiladas and Olde English 800

It's been freezing in Idaho. I am now at the Portland airport on layover, just a couple hours from seeing Mommy and Daddy, so I figure now's a good time to catch up!
Cold weather to me says Mexican food. More specifically, it says heavy, lustrous, dense, masa-cheese-bean-filled Mexican food...enchiladas!

Frying the corn tortillas in olive oil and green chile sauce. Yes, this is necessary. It's a soft fry so that the corn flavor releases more and gets a chance to absorb the sauce that the enchiladas are going to be inundated with later in the oven.



Jazzed up some canned vegetarian refried beans by starting with olive oil, sauteing a finely chopped onion and green bell pepper, and then adding garlic, salt and pepper. Added in the beans. Then cumin, cayenne, some good hot sauce annnnd...hmm...who knows...it was a you-had-to-be-there kinda thing...I could have added anything...



Layering. Green sauce on bottom, tortillas, bean mixture, cojita cheese (a firm, white Mexican cheese that you've definitely had in restaurants on beans or in enchiladas...dope stuff), cheddar and monterrey jack. Mas tortillas, mas frijoles, mas queso, mas...sauce... etc.



Ready for oven.



Done!



Goooooooooo....the house smelled like all of the succulent pleasures of Mexican eatables.



Plated sloppily and unprofessionally with cilantro and avocado.



So cute (and genius). Noah couldn't find the soy milk lid, so he improvised. He makes me proud.



Cake mix cookies I made for Kodee. It's a nice little secret that all boxed cake mixes make fabulous cookies if you ignore the cake instructions and just add 2 eggs and 1/2 cup oil. Perfect cookie batter. I threw in some white chocolate chips also.



Really, really beautiful Victorian House all ready for the Holidays. Somewhere in Nampa. Making your house this lovely on the outside is just inviting a weird girl in her Honda to take a picture of it.