So, I've been craving chicken enchiladas for the past few days, and finally broke down and made some. I really like them, but I was a bit worried about how Erin would react. I shouldn't have been.
She ate TWO WHOLE enchiladas! Well, minus the two bites you can see still on her tray. She's been a piglet today. Maybe a growth spurt is coming on?
Anyway, here's the recipe if you're interested:
1 can chicken breast meat
grated cheddar cheese
Mix the chicken with enough sour cream to make it the consistency you like. Add cheddar cheese and sliced olives to the amount you want. Spread the bottom of a 13x9 inch baking pan with a thin layer of enchilada sauce. Spread a thin layer of enchilada sauce on a tortilla. Put some filling on one end of tortilla (sauce side) and roll. Place in pan. Repeat until you run out of room or filling (about 10 enchiladas). Spread the remaining sauce on top of enchiladas. Cover with aluminum foil and bake at 350* for 20 minutes. Remove aluminum foil, top with more grated cheese, and place back in the oven until cheese is melted.
(if you don't like sour cream, you can use cream of chicken soup)
Enjoy! We did!
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