So I've been really REALLY bad about posting to this. I've been doing quite a bit of cooking and just not posting. I'm giving it another shot and am really REALLY going to try to do a better job this time around.
Tonight is March 5, 2011. My friend Racquel came over for dinner since Todd is working. And since Todd isn't a huge fan of Mexican food I took this opportunity to make one of my favorites Chicken Enchiladas.
This recipe comes from my Mom and I think it's wonderful!
INGREDIENTS:
2 cups chopped cooked chicken
16 oz. taco sauce
1 Tbs chicken bouillon granules
2 cups half and half
10 flour tortillas
2 cups shredded Monterey Jack cheese
INSTRUCTIONS:
Combine chicken and taco sauce in large saucepan
Cook over low heat for 15 minutes
Dissolve bouillon in half and half in large skillet over low heat, DO NOT BOIL
Dip each tortilla in half and half mixture
Spoon chicken mix in center of each shell, roll up and place seam side down in a lightly greased 13x9x2 baking dish
Pour about half of the remaining liquid over tortillas
Sprinkle with cheese
Bake @ 350 degrees for 30 minutes
I typically add a little bit of cheese in each enchilada to help keep them moist.
Queso made from Velveeta and Rotel tomatoes is a great side dish to these!
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