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Friday, May 9, 2014

Food I Ate Fridays - Annette's Enchiladas

This Food I Ate Friday comes without a picture, because, let's be honest, I forgot as usual to take one!  But, please, do not let that hold you back from making this delicious dish.  Bill and I had a bunch of people over for Cinco De Mayo and this was one of the dishes we prepared for our friends.  It was such a hit that I sent all the leftovers home with different people.  Homemade snacks and lots of drinks were provided by friends, and the carnitas tacos flew out of the pan so fast I had to shred left over chicken in the fridge.  Our house is small, but it sure did hold a lot of good times that night. 

I will be reviewing the book in the future that this yumminess came from, Bread and Wine, and most likely trying a few more recipes from it.  Her encouragement to be in the moment and focus on feeding people to encourage their comfort, which will promote closeness and openness in a community, is something I intend to explore more fully.  Generosity is only the beginning, it is about wanting people to be comfortable and worrying about them and their hearts more than you are worried about your stuff.  But I am getting ahead of myself, this is not the book review yet!

I hope you make these enchiladas for a group of friends, they really were so yummy and so easy and just really good comfort food.

Ingredients
1 cup Sour Cream (8 ounces)
1 large can Green Enchilada Sauce (28 ounces, Las Palmas is the best)
2 4 ounce cans Green Chilies, diced
3 cups cooked Chicken, shredded (a roasting chicken from grocery store works great)
2-3 cups shredded Monterey Jack Cheese
12-15 Corn Tortillas
1 cup Chicken Broth
chopped Cilantro, for garnish


Directions
Preheat oven to 350 degrees.

1) Mix green sauce, canned chilies, and sour cream together in a bowl. Set aside.
2) Simmer chicken broth in a skillet. Have shredded chicken, cheese ready. Make yourself a little assembly line.
3) Spread 1 ladle full of sauce mixture in bottom of a 9×13 baking dish.
4) Dip tortillas in broth and layer over sauce. Next a layer of chicken, then cheese, sauce, repeat…tortillas, chicken, cheese, sauce. Last layer is tortillas, sauce and cheese.
5)Bake at 350 degrees for 30-45 minutes or until warmed through. I like my cheese to get bubbly and browned around the edges. 
6) Let sit at least 15 minutes before cutting. 
7) Garnish with cilantro.

See what I'm saying... EASY!  Invite people into your home soon.  It doesn't have to be perfect and amazing, they just have to feel welcome.

Enjoy the weekend friends. 

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