When I was a little Camp Fire Girl in Napa, my group had a special craft project each year that we’d sell at the big Camp Fire Christmas Craft Fair where all the little Camp Fire Girls and Blue Birds (that’s a younger Camp Fire Girl in case you didn’t know) would sell their crocheted wonders and hand-painted paper maché pieces of crap to innocent Bay Area holiday shoppers. And we’d each bring our own money to buy fancy gifts for our families like knitted dish soap dresses or reindeer ornaments made out of toilet paper rolls and used Christmas light bulbs.
One year we made Beer Can Hats. You heard me. These were crafted from pieces of beer cans: holes were punched into them and the pieces were then knitted together into fancy hats. No, this isn’t a joke. Though most of these stylish accessories were probably thrown in the trash by New Years, you might still catch a glimpse of one on “My Big Redneck Wedding.”
Our Camp Fire Group Leader, Sue, set out skeins of red and blue yarn to match ever so nicely with the Americana beer cans of the ‘70s. She’d cut out the pieces from the beer cans, because really, who wants to see a little Camp Fire girl running around with a pair of scissors in one hand and a beer can in the other? She’d punch holes in the beer can pieces and we would “sew” them together with colorful yarn … ouila! Move over Coco Chanel!! I think I actually only put one hat together, while the other girls each made about six. Gimme a break, I was very detailed in my craft. But I contributed my fair share — all the beer cans probably came from my house.
So each holiday season, all six of us Camp Fire Girls would pile into the lucky chaperone’s station wagon and head down to San Jose for the annual Craft Fair. It actually was pretty cool as far as your fourth grade fun goes; tons of crazy Camp Fire girls, lots of tables and crafts decorated in red and green, and Christmas carols piped in from a turntable playing a scratchy record somewhere. I remember walking into the big expo building and smelling that heavenly aroma … the enchiladas. Some groups made food, and one of the groups made chicken and cheese enchiladas every year. They were glorious. On my lunch break from working our busy Camp Fire Crap table, I would follow my nose to the enchiladas. I would savor every bite in that little foil container and burn the experience into my memory so I could recall it during Friday Night Casserole night. Muchas gracias Senoritas.
What? You’re still here? Why, you’re waiting for the famous Craft Fair Enchilada recipe? Sorry, I don’t have it. Hmmm, I guess I can give you my Lazy Ladi recipe (Enchilada Casserole). I figure what’s the point of rolling the tortillas for enchiladas … sure, I know that’s how you do it DAVE. But let’s face it … it all goes on your plate, you start chewing it and it all goes to the same place. These are delicious no matter how you make them, so just make it easy on yourself. And just be glad I didn’t post another of Mary Ann’s or Jay’s fancy dishes.
1 package of flour tortillas-at least 6
1 pound of cheddar and Monterey jack cheese, shredded
1 small white onion, diced
1/2 pound cooked ground beef or turkey or no meat at all. That’s right, I said it; you can live without it. Be crazy and substitute 2 cups of sliced mushrooms instead like I do
1 large can of Rosarita enchilada sauce, or make your own. Sorry, that recipe is highly classified.
Okay, lightly oil the bottom of a 13 x 9 baking dish and just start throwing stuff in. I recommend starting with some of the sauce and then just layer everything else. Pour sauce here and there and everywhere. Don’t roll stuff up in the tortillas, just tear the tortillas up into pieces and layer them in like you were putting together a lasagna. Don’t be such a snob, no one will be able to tell once it’s all cooked and melted in together with the cheesy deliciousness.
Bake at 350 degrees for as long as “Wheel of Fortune” is on.
Let the dish rest for about 10 minutes, then serve with some avocado and diced tomatoes. Oh, and the most important thing: zest a lime or two and sprinkle the zest into some sour cream. Mix that up and top off your enchiladas with it. You’re welcome.