What'S Cooking, Vol. 5 - What's Cooking? Blog at Allrecipes.com - 205129

What's Cooking?

What's Cooking, Vol. 5 
 
Nov. 12, 2010 3:52 pm 
Updated: Nov. 14, 2010 3:35 pm
Been a while since I posted!  I wanted to post my Halloween menu, but it seems a wee bit late.  I am so good about taking pictures and so bad about uploading them to my computer!

Anyway, I thought I would share a dish I made for dinner a couple of nights ago.  Let me preface it by saying that Mexican food is my all-time favorite cuisine.  I was born and raised in Texas, and I have eaten Mexican food my entire life.  I absolutely love the flavors and spices and textures.  However, in order to eat it frequently these days, I definitely had to learn to cook it myself.  Traditional Mexican fare that you get dining out is loaded with fat and salt.  So I just bulk up on my Mexican spices and experiment at home!  And this one is a definite winner.

Which brings me to.....sour cream chicken enchiladas.  So yummy and so easy.  I started by slicing half an onion and a bell pepper (I chose yellow) into thin strips.  I then cut up about a pound of chicken breast.  I put some olive oil in a pan and sauteed the onions and peppers with some salt and pepper until just turning tender. Then I added the chicken. To this, I added a palm full each of chili powder and cumin and then a healthy sprinkle of garlic powder.  I just sauteed this until the chicken was cooked through.

Once cooked, I poured this into a mixing bowl.  To the chicken and veggies, I added a small can of chopped green chilis, a cup of light sour cream and half a cup of shredded cheddar jack.  I mixed it all up to combine.  I then took flour tortillas (8), wrapped them in slightly dampened paper towels and microwaved for about 50 seconds.  This steams them and makes them pliable.

I will admit I bought a jarred tomatillo sauce.  Don't skimp here...quality and flavor is key.  I poured enough sauce in a 13 x 9 backing dish to just cover the bottom.  Then I spooned the chicken filling into the tortillas, wrapped them up and placed them seam side down in the baking dish.  I poured the remainder of the tomatillo sauce on top of the enchiladas, sprinkled with a little more cheese and baked in a 350-degree oven for about 25 minutes.

Wow, is this good!  I mean surprisingly good.  It's full of spiciness and flavor without being over the top with fat and salt.  I just heated up some Trader Joe's salsa refried beans (delicious) to serve alongside the enchiladas.  This is a hearty and satisfying meal.  And once you know the method, the possibilities are endless!  Just change up the meats and veggies, and you have any easy go-to meal any time.

So mix up a margarita, enjoy the enchiladas, and cheers until next time!
 
Comments
Nov. 12, 2010 9:28 pm
Sounds good to me. We lived in NM for a couple of years and really got into the southwest foods. I will give this a try, I usually use Monterey Jack cheesecloth the chicken! Your way sound so much quicker!
 
Dad 
Nov. 14, 2010 3:35 pm
Sounds very good! I think that I will add this to my recipe list this week. Will post on my blog how it turns out :) Thanks for sharing!
 
 
 
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Tammy

Home Town
Austin, Texas, USA

Member Since
Nov. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Gourmet

Hobbies
Gardening, Walking, Reading Books, Music, Wine Tasting

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