Tuesday, August 30, 2011

Replacing dishes, One Plate at a Time - Chicken Enchiladas

Tonight I was the dish queen; and I wish I had a tiara or a crown, as I've been dish queen so many times as an adult I couldn't even begin to count. We lost another plate today, though, and it reminded me of how little I've been cooking and how much I miss it. I am reminded of how much more I enjoy the cooking side of a meal than the cleanup, and I would gladly pass the tiara to a lass in my footsteps... volunteers greatly appreciated!

Seeing as fall is on its way in a hurry, I am planning my fall cooking routine... I am going to cook a hearty, home cooked meal each week. Maybe even two. First up, chicken enchiladas. I have a delicious recipe from my friend Colleen, whom I haven't spent time with in eternity, but with whom I used to make large batches of cookies and brownies and enchiladas right in her amazing kitchen. Memories will live on as I bake!!

Sour Cream Chicken Enchiladas (ala Colleen Schweitzer)
1 7oz can diced green chilis
2 whole chicken breasts, chopped
2 cans cream of chicken soup
1/2 cup chopped onion
16oz sour cream
1 cup grated cheese
1 pkg fajita size tortillas

Preheat oven to 350.

In a large frying pan saute the onion; add chicken and cook thoroughly. Add soup, sour cream, and chilis and cook through. Fill tortillas and place in a greased baking dish. Top with remaining sauce and cheese,  cover with foil, and bake for 25-30 minutes at 350.


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