chicken enchiladas

These past few days have been an absolutely delightful surprise.  And after the startle of snow last week, we have been taking full advantage of this 70-degree weather.
Exploring.




























“Fishing.”

 Intrigued by a squirrel.


Collecting river shells.

 
 Taking it all in.


And, wishing they didn’t grow so fast.





Do you realize this is often the backdrop of all these food pictures? 🙂

Chicken Enchiladas

3 cups cooked, shredded chicken
1 cup sour cream
a bunch of cilantro (maybe 1 ½ cups)
½ of a 16 oz. jar of green salsa
½ of a green pepper (we were out)
½ of a onion, chopped
3 garlic cloves, minced
1 t. cumin
1 cup shredded Monterey jack cheese
1 package of corn tortillas (10)
Grease a 13×9 inch baking dish.  Puree salsa, cilantro, and sour cream in a blender or food processor.  In a skillet, sauté pepper, onion and garlic 5 minutes, until softened.  Add 1 cup of the salsa mixture and all of the chicken to sautéed vegetables.  Spread 1/2 cup of the salsa mixture on the bottom of the prepared baking dish.  Spoon 1/3 cup of chicken mixture down the center of each tortilla.  Roll up and place in baking dish.  Pour remaining sauce over rolled tortillas.  Cover with cheese.  Bake covered for 20 minutes at 350.  Uncover and bake 10 minutes longer.  


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2 thoughts on “chicken enchiladas

  1. Ang

    this is lovely, sara. you are lovely. wish we could go adventurin' together! 🙂 (and p.s. this is a dish we are going to be adding to our grocery list!)

    Reply

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