So tart-on wanted me to make her enchiladas, out of Mexicans, for eating. Not having any idea how to make them, I read four or five recipes online for common ingredients (this is how I research all recipes), then promptly forgot everything I read and just started cooking.

I started with some canola oil and about four cloves of garlic, minced. To this I added about two tablespoons of ground chiles (dried red, ancho, and california pods), paprika, chili powder (a lot), cumin, and onion powder. After this started to smell like enchiladas, I browned two chicken thighs on both sides, then poured in two cups of chicken broth and put on the cover for about fifteen minutes (on medium high).

After the chicken was cooked, I shredded it with a fork while the chicken broth reduced on high. Then I pulled the tortillas out of the oven (what? Where did the tortillas come from? I forgot to mention, I put some in the oven at 170 so they wouldn't break when I tried to roll them) and rolled them around the chicken before I put them in a square glass baking dish.

By the time I filled the dish and set the oven for 350 degrees, the chicken broth was reduced to the point where I could start making a sauce. I added two cans of tomato sauce, some garlic powder, some more chili powder, some dried parsley, about two tablespoons of cocoa powder (heck yes), and a little pepper. The chicken broth was salty enough so that I didn't need to add any salt.

After the sauce all came together, I poured it into the baking dish, covered the top with cheddar, and put it into the oven for half an hour. This is awesome. Eat enchiladas. Every day, until you die.