Saturday, January 23, 2010

A New Recipe-a-Week in 2010

Week 3
Enchiladas


Ingredients

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (15 ounce) enchilada sauce
3/4 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.


My Review

For years I have been searching for the perfect enchilada recipe. This was not it. Not even close. Was it edible? Sure. Was it good enough for Donald to take for lunch the next day? Certainly.

It just wasn't perfect. And I know that the perfect enchilada recipe must exist somewhere out there....so I'll keep hunting.

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