last night, i made chicken enchiladas from a 1980s church cookbook. i would like to thank a woman named karen abbott, who i never met, for the fabulous recipe.
*You'll need 12 small tortillas (I used nine regular sized ones)
4 cups cooked chicken (about three cans, or you can use cut up breasts, rotisserie, etc. whatever you have on hand)
1 tsp. salt
2 tsp. chili powder
1/2 cup sour cream
2 Tbsp. butter
1 medium onion, sliced
sprinkle garlic powser
1/3 cup chopped green pepper
1 (1 lb) can tomatoes
1 (8 oz.) can tomato sauce
grated cheddar cheese
Shred chicken and combine all filling ingredients, mixing well.
for sauce, melt butter in saucepan. saute onion and green pepper until tender. add remaining ingredients, except cheese and simmer, uncovered, about five minutes.
fill each tortilla with chicken mixture. fold in half and placed in greased 13x9 inch dish, overlapping tortillas slightly. cover with sauce. bake in preheated oven (350 degrees) for 20-25 minutes or until hot and bubbly. sprinkle with grated cheese and serve.
i suggest enjoying this dish with some good friends. or a sweet husband. or a begging, precious puppy. whichever you prefer. either way, you're sure to have leftovers, and nothing, i repeat nothing, tastes better reheated than mexican food.