late last summer (as in, september, but it was still warm out), my husband and i spent a few days at the cape. one of the nights we were there, we ate out at a mexican restaurant in town.
now, i don’t think i’ve mentioned before but, my husband grew up on the west coast. this is relevant because, like every other single person from the west coast, he looks down on east coast skiing and east coast mexican food (the mexican food i will concede but the skiing i’m not sold on yet).
all of this is to say, he was either humoring me or really craving mexican food the night we went to this restaurant. either way, i’m glad because i ended up having a really delicious corn and goat cheese enchilada.
i tried to study the dish and take notes when i got home because i knew that i wanted to try to recreate it myself. since it was already mid-september by the time i first ate it, though, i shelved the idea and put it on my “summer 2016” ideas list.
whether or not it was wise to let nearly a year pass between eating the enchiladas and trying to recreate them is debatable. if the goal was to recreate them as authentically as possible, this year long time lapse probably wouldn’t be my go to strategy.
fortunately, we are talking about corn and goat cheese enchiladas soooo, i’m not really sure that authenticity is the most relevant measure. instead, i decided to just go with what tastes good, even if it meant a departure from the dish i had last summer.
…which explains how about half of the ingredients wound up in here. my notes from last year didn’t say anything about black beans, cilantro, or cheddar, for example, but the first batch of corn and goat cheese enchiladas that i made were way too sweet and needed some other flavors to help round them out.
this version though. this version is good. not authentic to mexico or the dish i enjoyed last summer, but authentically good.