June 22, 2015 Blue Corn Enchiladas with Pork and Tomatillo sauce

June 22, 2015 Blue corn pork and Tomatillo Sauce Enchiladas 

We went to Ranch Market yesterday and bought lemons, grated Monterrey Jack cheese, blue corn tortillas, and milk because we still had a lot of pork and tomatillo sauce left and wanted to make blue corn enchiladas with it.

Today when Suzette arrived home a bit after 4:00 we had a drink and worked on some paperwork and then around 6:00 we started cooking 

Blue Corn enchiladas with Pork  and Tomatillo sauce

I chopped one large onion and sliced two Mexican Squash into thin slices.

I then sliced 3 ½ small avocados into thin slices.

Suzette assembled the dish in a ceramic baking dish.  She softened the tortillas in some of the tomatillo sauce in a small skillet.  Then she layered tortillas, squash slices, meat, cheese and avocados in layers.  When the baking dish was filled to overflowing, she added tomatillo sauce to the top of the side of the baking dish and then we sprinkled the top of the top layer of,tortillas with Queso Fresco Fud ($1.99/lb. at Ranch Market).

It took about an hour to cook the enchiladas until the ingredients all melted together.  Unfortunately the blue corn tortillas collapsed and lost their shape and became mor mushy than the old corn tortillas we had used to make the last batch of enchiladas last week.

I heated my portion in the microwave to completely cook the squashes and we drank beers with our simple but simply,delicious dinner and watched the Antiques Roadshow.

Suzette ate a bit of PPI cobbler and I went to bed early, since I had gotten tired from my third straight day of riding bike this morning.

Bon Appetit