So a typical Friday night at our house is..well...there is no typical Friday night at our house. We are always doing something different. However, this Friday night was spent with a new recipe (Chicken Enchiladas) and a free movie rental from Redbox. First
the movie...if you are a child of the 80's (as I am) you probably grew up watching the lovable foursome of Hannibal, Face, Murdoch and BA. While I was glad to see that the people that got shot actually died in the movie (since they never seemed to on the TV
show) but I have to admit I was missing Mr. T as BA. Nobody can fill his shoes! However, Bradley Cooper as Face and Liam Neeson as Hannibal were fantastic! The guy that played Murdoch was sometimes difficult to understand but that could just have been bad
sound on the movie or my 40 year-old ears! If you haven't seen the movie yet I can tell you it is worth the $1 to rent it at Redbox. And maybe, just maybe, there will be a sequel? That's hard to say since the great Stephen J. Cannell passed away last September.
Still, I won't give up hope.
Now for the enchiladas...well it was a bit time consuming to prepare. About 30-45 minutes just in prep then another 40-50 minutes in cooking time but they were delicious! I found out the hard way why the directions state to "soften the tortillas in a warm skillet"
before dipping into enchilada sauce. They crumble if you don't! So after fishing all the chunks of tortilla out of the sauce, I put together a dish that was tasty and very filling. Served it up on a bed of shredded lettuce with extra sour cream and tortilla
chips on the side...YUM! I love it when a plan comes together!
- 4 boneless skinless chicken breasts, cooked and shredded
- 2 Tbsp butter or margarine
- 1/2 c chopped onion
- 1 clove minced garlic
- 16 oz can diced tomatoes, undrained
- 8 oz can tomato sauce
- 4 oz. can of diced chiles, drained
- 1 tsp sugar
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 12 corn tortillas
- 1 1/2 c sour cream
- 4 c shredded Monterey Jack cheese
1. Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick spray.
2. In a saucepan, melt butter. Saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, and oregano. Simmer for about 20 minutes until heated through.
3. Soften tortillas in a warm skillet, then dip each side of tortilla in sauce. Fill enchiladas with about 1/3 c. of chicken and sprinkle with 2T. of cheese. Roll and place seam side down in prepared dish. Repeat with remaining
4. Blend sour cream with remaining enchiladas sauce. Pour over enchiladas in dish then sprinkle with remaining cheese.
5. Bake uncovered for 40-50 minutes until sauce is bubbly and cheese is melted.