The internet bought me dinner. Thanks, internet. It’s been a long few days. I’ve discovered that I’m like a hydrophobic substance- terrified of bonding, and that I have a lot of work to do before I’m actually an attorney. Did you know that law school is not simply a sixteen-minute montage of uplifting KC & The Sunshine Gang songs and pretty power suits that fit perfectly in the bust? It gives an entirely new definition to the term ‘qualified privilege,’ which is funny to maybe three people here. I feel oddly content, though, despite that I have impending exams and papers deciding the fates of imaginary clients. It feels good to accomplish things in the real world- cooking being the sole omission of said accomplishments.
I’d say the most tragic part of the week is following up one of the most satisfying Mexican dinners of my life with this dinner, actually. The two experiences are literally polarized. One, forthcoming, was authentic and cozy and made me want to cook forever and sing to my appliances in bastardized Spanish, and the other made me cry, a little, which in turn added flavor to the wholly bland dish I was furnished with for the sake of this review. I micro-baked these for 25 minutes. What’s micro-baking? Well, according to the package, it’s the best way, and it’s a combination of microwaving and baking. It’s very interactive. I could almost feel Julia Child’s wracking sobs and Laguiole harikiri. The plastic, ovensafe tray was more stable than the enchiladas, which fell apart on the way to the plate and gave new meaning to the term ‘deconstructed.’ Yikes. These are flimsier than drunken oral contracts and equally unsavory. The enchiladas are made of corn tortillas, shredded beef, cheddar-jack cheese, and a guadjillo chili sauce. I tasted none but the chili sauce, metallic and vague amidst an onslaught of generic spices reminiscent of Doritos. It’s a pity as the ingredient list reads sparsely and organically, incorporating vegetables and fresh, unique components versus artificial alternatives. It’s getting closer to what people want when they don’t want to cook- with a little more texture and heat, it would taste pretty good. A better balance of ratios and less of a reliance of tried and tired ‘Mexican’ flavors would make these much more palatable. The best bites were those that were not coated in sauce- they were crispy, crunchy, and seasoned well. The rest faded into a vague blur.Behold, my presentation skills. I’ll be a bonafide mommy blogger come Sunday. Disclaimer: MyBlogSpark and Old El Paso facilitated my emotional eating and gave me a $10 gift card to buy the gas to go to the third Walmart I schlepped to to find these. They also gave me a Mexican-inspired chip and dip plate that is entirely too large for anything outside of scale models of UFO invasions. Disclaimer II: I’m stressed and overworked, so this is going to be like a less funny version of Grumpy Cat, now with 100% more pathos until exams are over.