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.