Archive | October, 2011

Chicken Enchiladas

4 Oct

Today’s recipe comes from Sunny Side Up in San Diego.

After a weekend of making pies, I decided that I was in the mood for something less American. These enchiladas that I StumbledUpon looked ridiculously delicious, so Mexican it was.

I made my enchiladas in two batches of four instead of eight all at once. It was a pretty simple dish to make, even though it got a little messy at the end.



For filling:
  • 1-2 tablespoons vegetable oil
  • 1 pound lean ground meat (beef, turkey, or chicken; I used chicken)
  • 1 medium red onion, chopped
  • 1 bell pepper, finely chopped (any color works) – reserve half for the sauce
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • 1 cup shredded cheese (I used colby jack and cheddar jack)
For sauce:
  • 1 tablespoon vegetable oil
  • Other half of the reserved bell pepper
  • 15 ounces tomato sauce
  • ⅔ cup water
  • 1 tablespoon chili powder
  • 1 tablespoon dry parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
For assembly:
  • 8 eight-inch tortillas
  • 1 cup shredded cheese

Chicken Enchilada 01

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