Tuesday, May 5, 2009
Cinco De Mayo!
We take a break from our mushroomy goodness for CINCO de MAYO!
Today I'll be wearing my new FIESTA apron while cooking my famous *chicken enchiladas!
Oh...and of course, I'll be whipping up at least one cheater margariter!
What about you?
*Here is my chicken enchilada recipe for anyone interested! It makes 12 chicken enchiladas.
3 chicken breasts
1 diced onion
3 cloves garlic
1/2 stick margarine
1 large can crushed tomatos
1 small can tomato sauce
1 small can diced green chilis
Sour cream (1-1/2 cups)
1 tsp sugar
1 tsp cumin
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
(start off with 1/2 tsp of each seasoning and taste it first!)
Shredded cheeses...packaged works fine in a pinch.
Boil 3 chicken breasts with an onion and a bit of red wine.
Cool. Shred meat. Set aside.
For the sauce:
In a large skillet, melt margarine and saute onion and garlic until transparent.
Add all other ingredients EXCEPT SOUR CREAM and bring to a boil for just a moment. Then turn to low, cover and simmer for 30 minutes. (The longer, the better, just stir every now and then so it doesn't stick.)
Right before pouring over the enchiladas, add the sour cream. Taste it, you want it tangy. I start with 1/2 cup and add more as needed until I get it just where I want it.
Take a flour tortilla and put about 2 tablespoons of chicken on it. Then top with the same amount of shredded cheese. Roll on itself and secure with a toothpick. Put in a large baking dish sprayed with PAM, toothpick side down.
Continue with all the tortillas until all the chicken is gone.
Pour the sauce over the enchiladas and top with more shredded cheese.
Bake at 350 for 40 minutes.
These freeze REALLY WELL. The trick is to freeze the enchiladas separately from the sauce so they don't get soggy. Then, take them out of the pan and thaw on a paper towel. Put them back in the pan and then finish the last couple of steps!
I make these for dinner parties and they are always a hit.