9 times out of 10 when I'm cooking dinner I'm managing the boys too. I usually have to pause and do the "Mail Time" song and dance from Blue's Clues for Thing 1 and then "wiggle, wiggle, wiggle, stop" with Yo Gabba Gabba! The less I have to super focus on dinner, then better.
Easy Peasy Green Chicken Enchiladas
Ingredients:
2-3 boneless skinless chicken breasts
salt and pepper, to taste
1/4 teaspoon garlic powder
1 cup sour cream
1 cup green enchilada sauce, divided, plus more for baking dish
10 medium sized tortillas
3/4 cup shredded cheddar cheese
Directions:
- Preheat oven to 400 degrees F.
- Season both sides of chicken with salt, pepper and garlic powder. Place in glass baking dish and bake for 45 minutes, until chicken is tender and juices run clear.
- Allow chicken to cool to the touch. Using 2 forks, shred the chicken and set aside.
- Turn oven down to 350 degrees F.
- Pour some of the green sauce into a 13" x 9" baking dish. Roll the sauce around the bottom of the dish until it is just coated.
- In a medium bowl combine sour cream and 1/2 cup green sauce. If you want the enchiladas spicier add more sauce to your taste, but 2 parts sour cream to 1 part green sauce is a good place to start. Add in chicken and stir until chicken is coasted in sour cream mixture.
- Place 2-3 tablespoons chicken mixture on back half of tortilla. Roll tortilla (do not fold in sides). Place rolled tortilla into your baking dish, seam down. Repeat with remaining tortillas. Top enchiladas with 1/2 cup green sauce and cheese.
- Bake for 15-18 minutes, until cheese melted and filling is warmed through.
Since I'm usually a crazy woman while cooking, I just use store bought enchilada sauce.
One day I will make my own sauce. I've been wanting to try Tyler Florence's Salsa Verde.
And just in case you're not familiar with Blue's Clues...
or Yo Gabba Gabba!
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