PFEnchiladasSt
It was early May when we left the 75-degree water of the Gulf Stream behind for the 46-degree water south of New England. The wind was starting to pick up out of the Northeast and was forecast to be blowing at gale force by midnight. This wasn’t a surprise; we’d been expecting it since we left Bermuda. In anticipation, I’d made and then frozen a meal while we were still at the dock. It wasn’t a light, weight-watchers’ meal: It was a good, stick-to-your-ribs dinner that would stay hot on the plate for a good while, thanks to the insulating layer of cheese on top.
That night’s “Enchiladas Andy” was especially welcome because it involved having the oven on for an hour or so, which warmed the inside of the boat almost as much as the meal warmed the inside of the crew.
Enchiladas Andy (serves 6)
1 15-ounce can of refried beans
1 pound of ground beef (or turkey)
6 large or 12 small flour tortillas
8 to 16 ounces of grated cheese (be daring)
1 15-ounce can of corn
1 large jar of salsa
Heat the refried beans and brown the ground beef or turkey. Lay out the tortillas and spread the heated beans on each one. Share the beef among the tortillas. Add about half of the cheese and corn and roll up. Place the enchiladas in a greased, disposable, aluminum-cooking tray. Cover them with the rest of the corn. If you’re preparing the meal to be eaten that night, spread the salsa over the whole thing and then cover with the rest of the cheese. Bake in a 350-degree oven for about half an hour or until the cheese starts to brown.
If you intend to freeze them for later, don’t add the salsa and the extra cheese before covering the pan with tin foil. When you choose to have the enchiladas, remove from freezer, take off the foil, add the salsa and cheese, recover with foil, and cook for about 45 minutes in a 350-degree oven. Then remove foil and bake for another half an hour.
Serve enchiladas topped with a little sour cream and a side salad.
