Why don't I make enchiladas--cheesy, saucy, delicious enchiladas--more often? Because it takes forever, results in the whole house smelling like fried food, and makes a damn mess of me and the kitchen. At least, the way my mother did it, which is of course how I do it.
And what way is that, you ask? Well, it involves the following:
One pan in which to cook the filling. In this case, it was shredded duck and black beans (plus onion, garlic, and some of the enchilada sauce), though my mother made them with ground beef.
One pan with hot grease. In my case lard*, though my mother used vegetable oil to quickly fry the tortillas so they don't get soggy.
One pan with enchilada sauce in which to dredge the fried tortillas. My mother always used Old El Paso and so I do, too. I could make my own, I know, but I don't because we are obviously talking about Tradition with a capital "T" here. (Except for the duck and the lard, I suppose. So maybe not so much with the Tradition.)
A plate of grated cheese to sprinkle on top of the filling before rolling the enchiladas up.
And the baking pan with a layer of enchilada sauce.
It's a complicated dance. There are tortillas frying in hot oil, tortillas being dredged in sauce, tortillas being filled and rolled up, and the cook and everything in the kitchen inevitably ends up covered in enchilada sauce.
Then again, when it's all done and cleaned up . . .
Worth it. Though I would recommend getting your mother to make them for you if she doesn't live 2,500 miles away.
* Because the MiL just rendered some and sent some to me via A. the Courier. Thanks, MiL!