Swiss Enchiladas

Once Thanksgiving is over, it's as if the only food in the world is Mexican food. It's the right time of year for tamales, enchiladas, champurrado, tacos, hot carrots, pozole, chips, salsa, negro modelo….. As if summer doesn't have it's own built-in daily taco need, especially fish tacos. I digress. I love Thanksgiving, but after the main meal, I rarely want leftovers, it's weird. The food is rich, plentiful, takes a lot of preparation, and the occasion (for many) equals travel, effort, coordination and patience. I love it, and it's all worth it! But after the meal, I don't want to see it again for a good long while.
Back to Mexican food. I made these enchiladas when some friends came over, to celebrate and hang out, and eat something other than turkey and stuffing! We drank lots of wine, and hung out at the house. Great times.
A couple of food notes- in my haste I grabbed gluten-free tortillas, and I really noticed how different they were in the final product. They did not absorb the milk, and so were a little tough and dry. Next time, I will make sure to grab the right thing. Also- I made the "Mexican Caesar" salad dressing from a recipe I found online. It was delicious! Thanks to my food processor, it was a cinch. Next time I can probably halve the recipe because it made a ton.