Ever since I left California I have been wondering why we can't have delicious tortillas on the east coast. Today I was lucky enough to discover some fantastic tortillas on my enchilada ingredient run today. Hooray for all the Mexican's living in Port Chester!
For the filling I cooked up corn, zucchini, and chipotles in adobo.
Roll em up, drench it with enchilada sauce, cover it in cheese, and wait for it to get all bubbly and melty.
MMMmmmm. How about I don't work and my one job is to cook dinner every night?
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