It’s Memorial Day weekend. It’s hot, the sun is shining, and there’s a bit of a breeze.
It’s a good weekend for bright red toenails and sun on your cheeks.
It’s time for slip-n-slide and freshly cut grass (in that order, because if you know anything about slip-n-slide it’s that freshly cut grass will stick to wet legs).
Memorial Day makes me think of the first day at the pool, the back of my bare legs sweaty and sticking to the hot leather seats of my mom’s old Lincoln, sunscreen, and NuGrape at the concession stand.
In North Carolina, the end of May ushers in heat and humidity, afternoon thunderstorms, and bare feet on burning asphalt. Summer sneaking up on us is driving with the windows down, radio blasting, and a cherry ICEE with beads of perspiration trickling down the side of the cup.
It’s roadside produce stands and afternoons at the lake, patio dining and margaritas with salt, on the rocks, please.
Memorial Day weekend celebrates a season of cookouts and picnics and red checkered tablecloths; it’s a time of year lit up by fireflies and smelling of citronella candles, and nights that sparkle with fireworks spreading across a dark black sky while you prop up in awe on the hood of your car.
There are burgers and hot dogs, slaw and potato salad, banana pudding and brownies, the company of family and friends. This weekend is the beginning of tank tops, flip flops, and wild frizzy hair. It’s the start of garden tomatoes that yield the best BLT’s and homemade salsa; it’s so much summer squash you have to unload it on your neighbors, and the crisp tartness of pickling cucumbers doused in vinegar.
Memorial Day is for remembering. It’s also for making memories.
And THAT is the whole Enchilada.
Chicken Enchiladas (from Southern Living, October 2011)
Ingredients
5 tablespoons butter, divided
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups cooked chicken, shredded
3 (4 ounce) cans of diced green chiles (if you don’t like it hot, mild varieties are available)
3 cups shredded cheese (I used a blend of freshly grated sharp cheddar and colby-jack cheeses)
1 package of 8 inch flour tortillas
2 tablespoons flour
3/4 cup low-sodium chicken broth
1/2 cup milk (I used 2%)
chopped tomatoes and fresh cilantro to garnish
To Make
Preheat the oven to 350 and spray a 9X13 baking dish with non-stick cooking spray. Melt 2 tablespoons of the butter in a large skillet and saute the onion and bell pepper until tender, about 5 minutes. In a large bowl stir together the cooked onions and bell peppers, chicken, 1 can of the diced green chiles, and 2 cups of the cheese. Spoon the mixture onto the bottom 1/3 of each tortilla shell and roll them up, placing them seam-side down in the prepared baking dish. Bake for 10 minutes. While the enchiladas are baking, melt the remaining 3 tablespoons on butter in a heavy-bottomed saucepan. Whisk in the flour until it’s smooth. Cook over low heat, whisking constantly for 1 minute, and then gradually whisk in the chicken broth and milk. Bring the heat to medium, still whisking contantly, and cook for 3 or 4 more minutes. The mixture will be thickened and bubbly. Remove the sauce from the heat and stir in the remaining 2 cans of green chiles. When the enchiladas come out of the oven, pour the sauce evenly over them and then sprinkle with the remaining 1 cup of cheese. Bake for about 20 more minutes and then garnish with the tomatoes and cilantro.
Beautifully written. Really loved this post and I love enchiladas. Happy Memorial Day weekend to you!
And to you, as well! Thanks so much– that is a very high compliment from someone that has such a way of knitting together words; I appreciate it!
Your post made me smile! I use the phrase, “the whole enchilada!” often
Your descriptive Memorial Day brings back many fond memories of family, friends, and good food like your enchiladas! Delicious 
Thank you, Sandra! Hope your Memorial Day was happy and memorable!
Yummmmmy:) As always:)
Thanks! These come highly recommended. Sometimes I try magazine recipes and am sorely disappointed (like I wonder what’s going on in their test kitchens?) but these live up to the hype. I really like that I didn’t have to go on a special mission to find the ingredients, too.
Magazines disappoint….you do not:)
I love Mexican food…I want to eat this right now!!! lol I think I know what I’m having this week for dinner haha
I never get tired of Mexican food! Make these in your new kitchen and then have leftovers for lunch!
Great idea!!! Tomorrow night is Taco Tuesday at my house!!! lol Game on sister!!! I’ve got to say..I’m pretty pumped about my T.T!!! haha
Beautiful post my friend accompanying a delicious meal no doubt
Cheers
Choc Chip Uru
Thanks, Uru!
I haven’t made enchilada’s in ages… yours look great!
Thanks so much! We enjoyed them & these were really simple without a stupid long grocery list
I would just like to add a small side of guacamole to my order…yummy!
Ohhh I LOVE guacamole!
I can’t be trusted around it
Hope you saved me a couple?!
There are plenty
You paint a beautiful picture. Loved every word…and you!
Thanks, Momma! Love you, too!
What a lovely post. And great Enchiladas!
Thanks so much, Nickki! I love me some Mexican food.
ooooh!! Enchiladas are my favourite!! Love the generous amount of cheese you have there!! drooll…
Cheese is very necessary. When we go out for Mexican food, enchiladas are my favorite things to order!
Slip N Slide! Talk about a blast from the past. I loved that thing. About as much as I love enchiladas…fabulous recipe Heather!
Thanks, Ameena! Slip’n’Slide really was crazy cool. Our front yard sloped downhill when we were small; it was slip’n’slide perfection.
Thanks, Ameena! Slip’n'Slide really was crazy cool. Our front yard sloped downhill when we were small; it was slip’n'slide perfection.
Oh my gosh, I love the sauce from this recipe! These look amazing, I will have to try this! Mmmmmmmm!
It was easy cheesy! (I’m sorry. I really couldn’t help myself.)