I used to feel guilty for not making dinner every night for my family. Cooking is just not my thing and if I had my way I’d just bake every day and serve cookies for dinner. You can lick the bowl when you bake….
Over the past few months when I’ve tried to cook a bit more and make more things from scratch, you know, deliberately planning (ugh!) and preparing meals. And guess what? No one is ever home to eat it! Mark travels every week, and Abby and Blake get home mid afternoon from school/work and have a small meal then. So they have no interest in eating at dinner time. So it’s just me. And like I said, I’d just as soon have cookies for dinner. Pretty regularly lately, it’s been me and a nice hot cup of soup.
I no longer feel guilty (or not AS), but still feel some sense of obligation to use my kitchen for something besides making cookies, candies and cakes. And maybe, just maybe, someone will look in the fridge and see leftovers of the uneaten dinner I cooked and actually eat it. There’s a chance…
Tonight it will be Chicken Enchiladas…
Chicken Enchiladas
- 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 tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
