The Whole Enchilada

I remember reading a story some time ago about two sisters who rejoiced with their elderly mother when she called with the news that her recent medical tests had come back ‘cautiously positive.’  To celebrate and give thanks, the three went out for dinner to their favorite Mexican restaurant.

Both sisters had been raised during the Depression and carried with them into their adult lives the practice of eating only half their portions when they dined out, and taking the rest home to be enjoyed the following day.

One sister was thrifty as well as calorie-conscious.  The other was financially secure, but kept an eye on her belt line.  And their mother was easily satisfied with a small meal.

So off they went to eat, laugh, talk, and give thanks for the good news.  Afterwards the sisters said good-bye to their mother and then spent a few moments chatting in the car of the sister who drove.  The sister in the passenger’s seat laid her box of leftovers on the back seat.  When they arrived at her house, she waved good-bye and walked inside feeling free of worry, and happy with the lovely evening spent with the women she loved most in the world.

Suddenly she was ravenously hungry. But as she looked for the carry-out box she realized she had left it in her sister’s car.  Oh no!  The enchiladas she had so carefully saved for another time were gone—for good. She laughed out loud at her own foolishness.  It was a time to feast, but she had been frugal.

And the moral of the story for me as I read it?  Sometimes you have to shove all care to the wind (not everyday, certainly) but some days, and eat and savor and finish every morsel with the ones you love, especially with those who may not be here tomorrow.

Sometimes you just have to eat the whole piece of cake—or in this case—the whole enchilada, and then relish the memory of having lived fully in that moment and be thankful.

Jesse’s Firehouse Enchiladas**

INGREDIENTS

4 boneless, skinless chicken breasts

1 (8-ounce) package cream cheese, softened

1 medium onion, chopped

1 teaspoon salt

1 teaspoon black pepper

1-1/2 teaspoons garlic powder

1 (14-ounce) can chopped tomatoes

1 (4-ounce) can chopped green chiles

photo: www.talkoftomatoes.com

1-1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground curry powder

1/2 teaspoon garlic powder

Hot pepper sauce

1 cup sour cream, plus more for garnish

Nonstick cooking spray

8 large flour tortillas

2 cups mozzarella cheese, shredded

1 cup Monterey Jack cheese, shredded

For garnish: chopped lettuce, diced tomatoes, sour cream, avocados, salsa, etc…

INSTRUCTIONS

Put the chicken in a saucepan and add enough water to cover. Bring a boil and cook for 30 minutes. Remove the chicken from the water and let cool. Preheat the oven to 375 degrees. Dice the chicken and transfer to a medium-size mixing bowl.

Add the cream cheese, onion, half the salt, half the pepper, and 1 teaspoon of garlic powder. Stir to mix and set aside. In a blender, combine the tomatoes, chiles, cumin, coriander, curry, and the remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce. Blend until smooth. Add the sour cream and pulse to blend.

Spray a 9×13-inch pan with cooking spray. Place the tortillas on work surface and fill each with about 1/4 cup of the chicken mixture and roll into a cylinder. Lay the tortillas evenly in the prepared pan. Pour the tomato sauce over the tortillas. Cover with foil and bake for 45 minutes. Remove the foil. Cover with shredded cheese and return to oven for 5 to 10 minutes or until the cheese is melted. Serve with lettuce, tomatoes, and additional sour cream.

Yield: 4 servings

**from Emeril’s Firehouse Cook Off

Savor every moment with the ones you love. @MargaretMcSweeney @KarenOconnor #family
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