Tuesday, February 13, 2007

say cheese

i think i get my cooking skills from my mom. just dump stuff in a pan. whatever the recipe is, dump more of the things you like, such as creamcheese or gravy. dump less of the things you don't like, such as broccoli or raddishes. andrew is a measuring maniac. he measures the water for the pot when making mac-n-cheese. i didn't even realize the box specifically said, "boil 6 cups of water." i can't for the life of me figure out why the amount of water matters, but he measures anyway. and well, yeah, he does make some tasty kraft dinner.

this has been a family favorite for many many years. one of my favorite memories was the year we had enchiladas for thanksgiving dinner. yeah, for some reason, we just aren't big turkey eaters round here. i have no idea where my mom came across the recipe, but i have tinkered with it just a bit only because she gave me license to do so. her instructions included things like just add more sour cream and cheese until you're happy with the mix. otherwise, i also added the chicken and sauteing the onions instead of leaving them crunchy raw.

Cheesy Chicken Enchiladas

2 bags fiesta/mexican blend cheese
1 can chicken (larger size)
1 medium onion, chopped, sauted
1/2 cup sour cream
1 t italian seasoning
1/4 t salt
1/4 t pepper
1 can (15 oz) tomatoe sauce
2/3 cup water (I pour into tom. sauce can & swish)
1/3 cup chopped green bell pepper
1 T chili powder
1/4 t ground cumin
1 clove garlic, finely chopped
8 or so tortillas, flour or corn, as you like

Heat oven to 350ºF. Mix 1 1/2 bags of cheese, onion, sour cream, 1 1/2 T italian seasoning, chicken, salt and pepper and set aside. Heat tomatoe sauce, water, bell pepper, chili powder, 1/2 T italian seasoning, cumin and garlic to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes. Pour (I pour about 1/2 cup) into ungreased pie plate (or 8-9 inch cake pan).

Dip each tortilla into sauce to coat both sides. (I use tongs and after dipping, put on a large plate. You may have to continue adding some of the sauce from time to time) Spoon about 1/4 cup cheese mixture into each tortilla, roll tortilla around filling and arrange in ungreased baking dish, seam side down. Pour remaining sauce over enchilladas. Sprinkle with remaining half bag cheese. Bake uncovered until hot and bubbly, about 20 minutes. garnish with sour cream and sliced olives or lime wedges if desired. enjoy!


  • At 1:02 AM , Anonymous mary ann said...

    I think if we could ever find the ruler, Drew would measure the things he chops to make sure they're actually uniform.

    Needless to say, he finds my lack of methods rather infuriating.


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