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
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!