Enchiladas, almost

I had decided to finally make real enchiladas, thanks to the fresh corn tortillas I've been getting. No shortcuts. Homemade sauce. I'd do it right.

Naturally, life got in the way of that. The recipe I stubbornly stuck with didn't name a chile to use. So, we got the best we could find. So, the way our luck goes, that meant Hot Dried Molten Lava in Innocent Little Pods.

According to the recipe, real enchilada sauce doesn't include tomatoes. (Yeah, I was surprised, too!) But, thanks to the level of heat, I added a can of tomato sauce and then a big can of diced tomatoes (that I blendered up first). That was all the tomato products left in the house. It was still pretty spicy, but I just didn't use much. Now I have a ton of sauce in my freezer.

After all that, and realizing I'd have to make something else for the kids, and my borracho beans not being cooked despite an entire day in the slow-cooker... yeah, I wasn't going to roll individual enchiladas. So, a casserole was born. Along with a tangy salad and some guacamole, it was very good.