This weekend I made Enchiladas using mostly homemade ingredients. I was surprised that Mike liked them so well because he does not usually like spicy or tomato based foods.
Enchiladas
4 chicken breast halves cooked until done and shredded
1 onion, chopped
1/2 pint sour cream
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1 clove garlic, minced
Queso blanco cheese
tortillas
salsa
3/4 cup shredded Mozzarella cheese
1.Preheat oven to 350 degrees F (175 degrees C).
2. Add the onion, parsley, oregano, salt, garlic, and ground black pepper to tomato sauce and cook until flavors are enhanced and sauce is thick. Add sour cream and shredded chicken.
3. Place generous portions of Quesa Blanco on tortilla shells and then ladle chicken/sauce mixture over cheese. Roll tortillas.
4. Arrange in a 9x13 inch baking dish. Cover with Salsa and Mozzarella Cheese (or cheese of your choice). Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. I like to eat with additional sour cream.