My friend Natalie and her daughter Sarah called recently asking if they could come by and pick up my vacuum cleaner as they were going over to a family’s home to clean their house, help with their kids and visit a little. This is the same family(click to see the post) that had the natural set of triplets…..while they had four other kids under nine years of age…..and then the husband lost his job.
Well, this family is going to move back to their home state of Colorado. A place where they have family only an hour away (instead of two long days away) and where he has a better chance of landing some work as an electrician.
After they got the vacuum and said they’d return it on the way back home, I started making our dinner for that evening, and thinking about Sarah & Natalie working all afternoon at the triplet’s home. I knew they’d be exhausted at the end of the day and hungry, so I decided to fix a double dinner. One to feed us and one for them to take home.
Enchiladas Covered with Cheese
Creamy chicken enchiladas never fail to please and are easy to make if you have the ingredients.
I had 1 and ½ roasted chickens left from a previous dinner, flour tortillas, cream cheese and some fresh green chile salsa so I started cooking.
Creamy Chicken Enchilada Ingredients
The main ingredients:
Chicken meat (1 & ½ chickens), chopped or shredded
2 Fresh jalapenos, deseeded, deveined and minced
Flour tortillas, 20 to be safe
Cheddar or Jack Cheese, shredded
1-2 Onions, finely diced
Cream Cheese, 1-2 8 oz blocks
Green Chile Salsa, 16 oz
First, fry your tortillas briefly, only until they bubble, in oil and drain on paper towels. Leave the remainder of the oil in your pan.
Lightly fry the Tortillas
Fry onion on medium until soft and sweet (about 15 minutes)
Onion Sauteeing
Combine the chicken, cream cheese, jalapenos, onion and mix well.
Combine Well
Stack the fried tortillas and put about 2-3 heaping T. of mixture on each one and spread it out. Roll and place in baking dish.
Rolling the Enchiladas
When dish is filled, cover with cheese.
Bake at 350 for 15 minutes covered with foil. Take foil off, pour a broad stripe of salsa down the center of the enchiladas. Bake, uncovered for 15 minutes more.
Baking the Enchiladas
So, when Sarah slowly came up the driveway with my vacuum, I was able to exchange it for a Creamy Chicken Enchilada dinner. And a hug.
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