Scenic Sunday

Hiking on Sunday in the hills by our house

Our neighborhood!

Sunset

Contemplative Max

Pretty Chica

I love autumn!!!

Debbie's Enchiladas!

And now for my mom's enchilada recipe!  Hope she doesn't mind me sharing it.  But I have to.  It's just that good.  She made this recipe up, so I'm not sure how authentic it is for all my lovely Mexican readers out there.  But it's still really good!  This recipe will make 24 enchiladas, or two batches.  So pull out two casserole dishes "y ponganse a trabajar"!!  That means get to work, damas y caballeros!

Ingredients:

1 pound of chicken breasts, sliced into thin fillets
1/2 cup of Italian salad dressing as a marinade to the chicken (I know.  Sounds weird, but it's tasty!)
24 corn tortillas
4 chopped tomatoes
1 avocado, chopped
1 12-ounce can of sliced black olives
1 32-ounce can of Enchilada sauce (comes in green or red, spicy or mild, so take your pick.  I like mild red)
3 cups of shredded Mexican-style cheese (could be Mexican blend or Oaxaca, etc.  Whatever you like!)

Directions:

Marinate chicken fillets in a glass dish with dressing for a half-hour.  Cook in oven at 375 for about 20 minutes.  Remove from oven and let cool.  Then shred the chicken into bits.  Place in a mixing bowl.  Add the chopped tomatoes, the avocados, half of the can of black olives, and 1 cup of shredded cheese.  Add salt and pepper to taste.  Get your two casserole dishes ready by coating the bottoms with a quarter cup of the enchilada sauce.  Now for the assembly.  Pour the enchilada sauce into a separate bowl.  Take a tortilla and dip in the sauce, and then fill with a couple spoonfuls of the chicken mixture.  Roll up and place in casserole dish.  Keep going until all your mix is gone.  It usually makes about 24 for me, but it depends on the size of tortilla you buy.  Now pour the remainder of enchilada sauce on top of the two caserole dishes full of rolled enchiladas.  Last, coat enchiladas with the 2 cups of cheese you have left.  Take the 1/2 cup of olives and sprinkle over the cheese.  Cook in oven for about 35 minutes at 375.  You can freeze one batch and cook it another night!  Enjoy!!     

Chicken tortilla casserole

My stepmom has been making this casserole for years.  It's my brother Chris' favorite!  When we were growing up, she'd ask my brother what he wanted for his birthday dinners, and it was always "chicken tortilla casserole, please!"  It's definitely not low-fat or gourmet foodie.  It's comfort food, though!  My brother was telling Soyla about it last week, and she asked me for the recipe, so I thought I'd share it with my blog community, too. 

1 lb boneless skinless chicken breast, cut up

1 can diced green chilis

1 small onion, diced

3 cups shredded cheddar cheese

1 can cream of chicken soup

1/2 cup of sour cream
1/4 cup milk

1/4 teaspoon garlic powder

3/4 teaspoon chili powder

1/2 teaspoon cumin

10 corn tortillas

sour cream

salsa



Directions:


1.  Brown chicken, set aside.
2.  Saute onions in butter until transparent.
3.  Mix soup, sour cream, milk and spices.
4.  Starting with corn tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a 2 qt size casserole dish .
5.  Bake at 350 oven for 45 minutes.
6.  Serve with salsa and sour cream.