I’m slowly figuring out a routine that allows for working, time with Cason and cooking every night. I’ve tried a few new things the past few weeks and this was definitely one of my favorites.
I always thought I didn’t like Enchilada’s because I don’t like the traditional ranchero sauce that most restaurants serve. After Cason was born, a few different people brought us enchilada’s. Some were more traditional with beef and red sauce and some were chicken with cheese or sour cream sauce. I liked all the different versions so I knew it was time to make them myself.
The Foodie Bride has a Green Chile-Sour Cream Chicken Enchiladas Recipe that is highly recommended and freezes well so I decided to give it a try. It was a huge success and not TOO hard to make.
I left out the cilantro (because I don’t like it) but didn’t change anything else. We’ve had this several times in the last month since I made it the first time. It makes enough for two full meals (I put one in the freezer) and some lunches of leftovers. Perfect!
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