Our family's recipe for February is one of our all-time favorites: chicken enchiladas. I attained this recipe in a wedding gift from from my friend (and former high school physics teacher) Janet Richardson: she gave me a recipe box of full of her favorite recipes. We make it several times a month. Enjoy!
1 tbsp. unsalted butter
1 small onion, diced
1-2 large cans of chicken
(we use 2, but if you're serving less people you may want to use 1)
1 cup of picante or salsa
3 oz. cream cheese
1 tsp. cumin
1 cup of cheddar cheese, grated
1/4 cup of gren onions, diced
8 large tortillas or 12 small tortillas
If you missed Christopher's instructions, here's a copy:
Cook butter and onion in a pan until tender. Add chicken, 3/4 cup picante, cream cheese, and cumin. Remove pan from heat. Add 1/2 cup of cheddar cheese to the mixture. Divide chicken mixture into tortillas. Fold flaps together. Top with remaining cheddra, remaining picante, and green onions. Bake at 350 for 15 minutes. (Christopher accidentally said 40 minutes on the video.)
-Kara
My goodness Christopher, you are becoming a chef. You now know how to play guitar, paint with water colors and also cook. What a great job you did on preparing dinner for your family. Any girl you marry will get a great husband.
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