If you have chuck, I would make fajitas instead of enchiladas. Or you could make beef tacos, if you only have corn tortillas.

We did make pizza yesterday (see the Ooni review thread), and we did not have turkey at all for T-Day, which we don't even really celebrate. We even forgot to go for a hike, but we can do that next week-end.

I made a potato fritatta for Black Friday, and we also had a Zoom meeting with our sister and niece (our other brother's daughter). That went well until our niece started bragging about Austin, and that gets old quickly, especially since I've lived in Austin myself four about 4 years total, and nothing she tells me is anything new to me. I could not wait to leave when I lived there.

Normally we have fish for T-Day but did not make it to the store after we got here. We're in Cathedral City now instead of L.A.

The one holiday tradition we have is tamales for Christmas/New Year's, and we'll have to decide whether we want to do that this year.

Fajitas is skirt! I could make tacos, I suppose, but the tortillas that need using are wheat. I like chuck in enchiladas. :)

Your T’day pizza sounds good. I'm not an outdoor cook, but I thought you previous green egg grilled pizzas sounded fab.

Thanksgiving was a LOT of eating. Not necessarily in volume but in richness. We are talking a holiday from sugar and carbs. It’ll be lean meat, seafood, sashimi, green veggies, and sanctimony chez us for a week. Then I’m hankering for bouillabaisse.

Do you make or buy the sashimi?

You can make fajitas with chuck instead of skirt, and they will be that much better. Unless it is ground chuck.

I've never made (nor had) enchiladas made with flour tortillas.

plllog, we go to the Korean market and buy sashimi in about 1/2 lb pieces, then cut ourselves. Economical although the choice is limited: just salmon, yellowtail, tuna and octopus. Sometimes DD makes rolls but he’s going back on keto so no rice.

If the weather's hot, do vitello tonnata. This chap's recipe is delicious.

https://www.amazon.fr/gp/product/1984822284/ref=ppx_yo_dt_b_asin_image_o05_s00?ie=UTF8&psc=1

I'm on your wavelength - I made enchiladas with turkey burger meat, homemade sauce, cheese, served with black olives and sour cream.

Turkey enchiladas! Filling is chopped turkey, shredded Mexican cheese blend, chopped green onions, sour cream and chili seasoning. We use red or green canned enchilada sauce.

Over the weekend, while swamped with leftovers, DH brought back breakfast burritos from a local taqueria. They were a welcome change of pace. A a lot of lighter foods are on the menu this week, including salads and vegetarian dishes.

I make breakfast burritos frequently, but I can also get them for cheap at a restaurant close to our house. Since retirement, I have not done that, however, as I have plenty of time for cooking.

Enchiladas with flour tortillas is a classic California thing. They're baked, not just rolled and sauced.

The word "fajita" means skirt. Since skirt is small, and tough if not treated right, it was part of the vaqueros pay. They made fajitas as a way to prepare skirt so that it would be nice to eat and delicious. I think it was Ninfa's restaurant in Texas that popularized the dish. There isn't enough skirt for restaurants to meet demand, now that the fine dining restaurants have discovered ways to serve it, and the price at the butcher is no longer rock bottom, but while there is connective tissue in chuck as well, it's a different texture, and I won't go to the bother making proper fajitas out of anything but skirt.

Interesting how many of these comments have a Tex-Mex theme........ :-)

I am thinking that way myself. I have tacos and refried beans planned. Or possibly pasta.

50 years in Northern/Central CA and I can't recall a flour tortilla enchilada. Our turkey ones use corn, and are rolled. sauced and baked, add some cheese to the top in last few minutes.

They were quite prevalent when I was growing up. Probably less so now. Not a Mexican restaurant food, which would usually be run by immigrants.

I took a bag of Cole slaw cut cabbage and cooked it down, adding some basalmic, and then cooked up some TJ chicken brats for supper ...

We're having bratwurst and sauerkraut tonight.

I have a crockpot of chili going now. Will make some corn bread too.

flour tortillas for burritos & fajitas. Always corn tortillas for enchiladas & tacos around here. Except restaurants locally keep insisting on putting fish tacos on flour tortillas! Why?

I much prefer chicken enchiladas so I would use the beef for fajitas. I normally use sirloin because I find it marked down in the quick sale bin but chuck would be good, too.

On Thanksgiving Day, we had filets, asparagus, and a baked sweet potato. And then I started reading all of the threads about turkey, dressing, etc. They sounded so good. Finally on Sunday, I broke down and fixed dressing, green bean casserole, sweet potato soufflé, and baked chicken breasts. It was really tasty!

When I cooked the filets on T’day, I cooked an extra one to use for soup or sandwiches or something later. I ended up using it make steak fajita quesadillas. Even if it were the wrong cut of steak, it was pretty good!