Last weekend I set out to craft my very own spicy chicken enchiladas, complete with an adobo chili sauce and baked to tender perfection. The pressure was on; Quinn's mother slaves away for hours on her own mole enchiladas that seemed impossible to compete with. After hours of meticulous chopping, stirring, and stuffing, the enchiladas were a resounding success! Dripping with fiery rojo sauce and oozing with cheese, these babies are going on the record as one of my best dishes to date.
With the puffed up pride of my first attempt still fresh in my mind, I suggested to a few friends that we throw a little fiesta with food prepared by yours truly. Five people became ten, and ten became twenty. Suddenly I was tossing fried tortillas and juggling handfuls of cilantro or onion in a cramped, overheated kitchen. My booze-fueled guests snacked on chips and dip as I struggled to maintain my cool. Lo and behold, I somehow pulled it together and made three delicious batches even better than the first!
