Recipes Of the Month:

This is our family favorite. Whenever our children come to visit we make our family traditional enchiladas.

January

Chicken Enchiladas

Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can enchilada sauce
1 quart of water
1 clove garlic, minced
2 package (24) corn tortillas
1 3/4 cup shredded Cheddar cheese

Directions
In a medium pot add water and 1/2 an onion to a boil and add chicken. Boil for 30 minutes.
Chop all of your onions, garlic, tomatoes, oregano. and shred your cheese while your chicken is boiling.
Once your chicken is done. Save your chicken stock for a chicken consume that you will make with this recipe.

In a saucepan add oil and a little bit of flour and saute until golden brown. This rue thickens the sauce. Add the enchilada sauce. Stir and set aside.

Preheat your oven to 350 degrees. Dip your tortilla in the sauce add your shredded chicken, garlic, onions, and chedder cheese, drizzel the enchilada sauce in side. Roll even amounts of the mixture in all of the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and sprinkle the remaining 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes. Add a teaspoon of sour cream on top of each enchilada before serving.

Buen Provecho!