Jason (out of the blue) requested that we make enchiladas for dinner. Since Carter is not a fan, it seemed like a good time to try. I filled them with onions and cheese (a blend of pepperjack and queso fresco), and did half with store bought red enchilada sauce, and half with homemade salsa verde. I was not super impressed with the results. The whole thing got soggy (I blame inferior corn tortillas), and I think I should have used even more cheese. The flavors were fine, though. I also made a batch of mexican rice to go with it (plus a sliced tomato that looked lovely but was disappointingly mushy).
On the bright side, I made (yet another) butterscotch cream pie that turned out well. This recipe used white sugar (weird) and added some molasses. That definitely gave it the dark flavor I have been looking for, although I think that next time I will use some brown sugar and a tiny bit less molasses. Also, I don't know if it was because the recipe was using a smaller pie pan, or if it was because it called for a meringue topping, but my filling did not come nearly up to the top of my crust. It looked so sad! But whipped cream took care of that. I am sorry to say that Jason and I made quite a dent in it in just one night.
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