Take, for example, this morning’s conversation:
Roy: Where are my lighters!?!
Me: How would I know?
Roy: You know where everything is.
Me: I know where it is if I saw where it was.
Roy: But you’re supposed to know where they are.
Me: Why?
Roy: Because.
Roy: When is my appointment for the car inspection? (Now I have already told him 3 times, and it is written on the calendars)
Me: It’s still at 10am, just like it was all the other times I told you.
Roy: I’m just making sure.
Me: It’s written on the calendars too.
Roy: I’m making sure the time on them was right.
….and the eye twitch begins. It doesn’t stop just because I am aware of it, in fact, I believe it gets worse. It’s as if it’s saying to me, “you married him, so deal.” I usually take a couple of Advil and get myself busy, hoping that I can ignore it and it will go away. So I begin to write today’s blog post and…..it’s gone.
Today will be another journey into the realm of Mexican cuisine; the Enchilada. I have chicken defrosted, but am not in the mood for Chicken Pot Pie or Stir Fry; I want a challenge, and Mexican cuisine is a challenge for me. I need this challenge, so I won’t have to deal with the issue of lost lighters again…well, at least for today.
Chicken Enchiladas
Ingredients:
8 (10 inch) flour tortillas
1 cup shredded white Cheddar cheese
Filling:
½ cup chicken broth
4 boneless, skinless chicken breasts
¼ tsp each salt, ground black pepper, paprika; mixed together
2 Tbsp canola oil
½ cup each diced onion, red bell pepper and tomato
½ cup sour cream
1 cup crumbled Queso fresco (cheese)
1 Tbsp minced cilantro
Sauce:
1 (15 oz) can tomato sauce
½ cup heavy cream
1 Tbsp New Mexico chile powder
1 tsp ground cumin
1 tsp minced garlic
Preparation:
Preheat oven to 350F. Pour chicken broth into an 8”x8” baking dish. Season chicken with seasoning mixture and place into baking dish; cover with aluminum foil and bake 20-30 minutes (internal temp should be at 160F). Remove chicken, let cool until can be handled and shred apart.
To prepare the filling, heat oil in large skillet on medium heat; sauté onion and red bell pepper until slightly softened. Add in shredded chicken, tomato, sour cream, Queso cheese and cilantro; cook until cheese just begins to melt.
To prepare the sauce, put all ingredients listed for sauce in a large sauce pan over medium heat. Once bubbles begin to appear, reduce heat to low and let simmer for 10 minutes.
To put it all together, preheat oven to 350F. Spray a 9”x13” baking dish with nonstick cooking spray. Arrange even amounts of the filling in the center of each tortilla, roll closed and place in baking dish, seam side down. Pour sauce over all and spread shredded white Cheddar over top. Cover with aluminum foil and bake for 20 minutes; uncover, bake additional 10 minutes. Let cool for 10 minutes before serving.
Makes 8 servings.
Mary Cokenour
