Chicken Enchiladas

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!

Choices!

And what for dessert? The Powell tradition! Ice cream.