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chicken enchiladas

June 22, 2008

My friend Maureen and I met when we were both living in Winnipeg, at a La Leche meeting when our kids were six weeks and six days old.  Now Ella and Luke are both closing in on 12 years old.  How time flies…

This is a classic Maureen recipe that I have been making for yes, close to 12 years.  I haven’t changed it at all because it is so good, and everybody in our family loves it.

Today is rainy and humid, so of course I decided to cook something in the oven (go figure). 

Chicken Enchiladas
8 tortilla wraps – large
5 chicken breasts, cut into cubes
garlic, minced
1/2 onion, minced
butter
1 can green chilis (in Mexican section)
1 cup cheddar cheese

Brown garlic and onion in butter in a frypan. Add chicken and cook until no longer pink on outside. Add 1 can green chilis, 1 cup of sauce (below) and 1 cup cheddar cheese.

1 large can of tomato sauce
1/4 cup flour
1/2 cup water
tabasco
cumin
oregano
1 cup sour cream

Cook this sauce all this together in a large saucepan.

1 cup cheddar cheese

Dip wraps in sauce. Add a big spoonful of chicken mixture, and wrap up as an enchilada (tuck end into bottom and roll up). Sprinkle other cup of cheddar on top.

Cook x 45 minutes at 350 degrees. Serves 4-6, depending how piggy you are.

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