Today's dinner: Chicken Enchiladas. I am using an idea from a Cooking Light cookbook that used a tomatillo sauce instead of the regular red enchilada sauce.
Work that recipe:
The first part to any enchiladas is to cook the chicken. I had roasted a number of chicken breasts a few weeks ago and divided up the meat into one pound portions and put them in the freezer. All I had to do was take out the chicken to thaw, mic with the cheese and fill the tortillas.
As I explored the grocery store for canned tomatillos (not to be found), I did find a tomatillo salsa. I used that as the sauce and baked. It was spicy, and great.
I continued my holiday baking with blondies. They are in the oven right now.
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