It's always fun deciding what to have for dinner when you are hosting! And this time around, cheese enchiladas won out. Though, with several males in this household, meat is a staple of every meal. So, "chicken enchiladas" it became. :O)
Chicken Enchiladas
makes 4 servings
Chicken (as much or as little as you want ;)
2 cups shredded Monterey Jack Cheese (8oz)
1 cup shredded Cheddar Cheese (4oz)
1/2 cup sour cream
2 tablespoons fresh parsley (I used dried)
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 small green pepper, chopped (1/2 cup)
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 whole green chilies, seeded and chopped, if desired (I used a 7oz can)
1 clove garlic, finely chopped (I used minced)
1 can (15oz)
8 corn tortillas
1. Heat oven to 350 degrees.
2. Mix cheeses, sour cream, parsley, pepper, and onion; set aside.
3. Heat remaining ingredients (except tortillas) to boiling in a pot, stirring occasionally; reduce heat. Simmer uncovered 5 min.
4. Dip each tortilla into the sauce to coat both sides. Spoon mixture onto tortillas and roll them up. Put them in a baking dish. Pour remaining sauce over enchiladas.
5.Bake uncovered 20min. Garnish with additional cheese and sour cream, if desired.
I served mine with "dirty rice." Mmm!
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| Choices! |
And what for dessert? The Powell tradition! Ice cream.
