Enchiladas

Morgan has been complaining about my lack of instructions, so for her I added some measurements and edits….

Sauce
In a blender (2 batches) blend:
1 32 oz. can tomatoes
1 onion
2 cloves garlic
1 can green chilies (or 1 medium fresh mild chili pepper)

Pour into a pot and stir in 1 Tbsp. chopped fresh basil, 1/2 tsp. dried, ground coriander and 1/2 tsp. salt. Simmer for about 30 minutes, cool slightly. Add in some minced cilantro (really to taste) and about 1 cup of sour cream, enough to make the sauce pink.

Warm tortillas: wet flour tortillas and warm in a 400˚ oven until soft

Fill tortillas with cooked, shredded chicken or beans (especially Mexican style beans), cheese and sauteed peppers and onions.

To assemble, put some sauce in the bottom of a baking pan, add filled tortillas and top with sauce. Sprinkle grated cheddar over the top. Bake until boiling.

Sometimes we need to start with fresh chicken so, for Morgan, here goes:

Chicken, Onion & Pepper filling:
2 Chicken breasts, sliced in thin strips
1 medium onion, sliced in thin strips
1 sweet bell pepper, sliced in thin strips
1 garlic clove, crushed
1/2 tsp. cumin
1/2 tsp. coriander
salt & pepper to taste
tomatillos (3 or 4), sliced in strips, or 3 Tbsp. salsa verde (optional)

In a large frying pan heat 1-2 Tbsp. canola oil over medium heat. Add the onions and peppers (and tomatillos if using) and fry until they are starting to soften. Add the garlic, cook until fragrant.

Turn up the heat to high and add the chicken. Cook 2-3 minutes until browned, stir, and cook until done, another minute or so. Sprinkle on the cumin and coriander, once around the pot. (Stir in the salsa verde now if using) Add salt and pepper to taste.

Fill the tortillas as above.

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