Tuesday, August 14, 2007

Tackle It Tuesday

Tackle It Tuesday Meme

Today I am only tackling one thing...DINNER! I started my district inservice last Thursday and have been at school ever since. Since I am student teaching, Carson is going to daycare. He's attending an in home daycare. Last Thursday was his first day. He cried when I left him, but he has done that at my grandparents' (they have watched him for the past two years so I could finish my degree). When I picked him up, he was so cute. He showed me where his shoes go, where his mat is, and where everything is at. The next day I picked him up when they were tumbling. Of course, I had to watch him. He's really been doing well with daycare. It is good for him because nursery at church is really the only time he is around little kids.
Back to my tackling of dinner...I never realized how hard it is to get up early, go to work, come home, and then cook dinner. I LOVE to cook, but I am so tired by the time I get home. Tonight I decided to tackle a new recipe. I always seem to be making the same thing for dinner. Tonight I am trying beef enchiladas! I have an amazing recipe for chicken enchiladas, but I've never done beef ones before. I thought I'd post my chicken enchilada recipe. If the beef one is good, I'll post it later.

Chicken Enchiladas

Ingredients
1 c. chopped onion
2 Tbsp butter
2 c. chopped cooked chicken
1 4-ounce can green chili peppers
¼ c. all purpose flour
1 tsp ground coriander seed
¾ tsp salt
1 ¾ c. chicken broth
1 c. sour cream
2 c. shredded Monterey jack cheese (8 oz)
12 6-inch flour tortillas (8-10 if thick)
1 can green enchilada sauce

Directions
In large saucepan cook onion in 2 Tbsp butter till tender. Blend in flour, salt, and coriander. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat. Add chicken and chili peppers. Stir in sour cream. Spoon green enchilada sauce on bottom of 9 x 13 pan. Place filling in flour tortillas and roll. Cover enchiladas with remaining green sauce and cheese. Bake uncovered in 350 degree oven for 30 minutes or till bubbly.

*You can use red sauce if you want, I prefer green though*

1 comments:

Kelly said...

i have a similar recipe that we LOVE!