Chicken Enchiladas
A little nonsense
now and then
is cherished by
the wisest men.
Roald Dahl
This is the kind of post that says...I've got nothing. My brain is constipated. I'm not sure if I should discuss the last three first dates I had (all in the last 30 days) or if I should just crawl back in bed and wait for inspiration.
IT'S GROUNDHOG DAY! That little fucking wanna be prairie dog saw his shadow this morning as supposedly we are going to have 6 more weeks of winter. I say we skin the bastard and make him into a sweater so I can lower my heating bills some! Little shit!
So I've decided...if I can't beat winter...join it. I'm turning off the heat, putting on my best parka and taking a long walk on the lake. (yes...on the lake. It's freaking frozen. I could walk all the way across to Canada!).
Of course...maybe I'll just make Chicken Enchiladas instead.
Chicken Enchiladas
2 chicken breasts.
1 onion (chopped)
4 bay leaves
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1 stick butter
1/2 cup flour
1 can diced jalapeno peppers
1 container of sour cream
10 soft corn tortilla rounds
1 package shredded chedder and jack cheese mix
Simmer the chicken, bay leaves, thyme, rosemary until chicken is fully cooked. Remove chicken, set aside, and strain and reserve broth. Using two forks, shred chicken and place in bowl. Add 1/4 of chopped onions and 1/2 package of cheese. You may add additional diced Jalapeno (hot) or green chilies (mild). Mix well and roll up in corn tortillas. Lay in 13x9 baking dish seam side down.
Sauce:
In a large pot, sautee 3/4 of the onions in the butter. Once onions are cooked add flour. Stir constantly for 1 minute on low heat. Add the reserved chicken broth and the can of jalapeno peppers. Simmer until sauce is reduced in 1/2. Add container of sour cream, mix well and pour sauce over enchiladas. Cover with remaining cheese and bake in over for 40 minutes at 350 degrees.
