Enchiladas

Last night’s dinner was Mexican inspired: Enchiladas with guacamole and a Marquisrita.

Fatima, again made the Enchiladas, reminiscent of the time she made them when we were in New Hampshire, and I made the guacamole.

[recipe]

Enchiladas

• 1 1/2 lb chicken breast, diced
• 1/2 cup chopped red onion
• 3/4 tsp garlic powder
• 2 tbsp Worcestershire sauce
• 1 (8 oz) can tomato sauce
• 1 tsp paprika
• 1 tsp oregano
• 2 tsp chili powder – add more for spice
• 1/4 tsp cumin
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheese
• 1 (10 oz) can enchilada sauce
• 8 quesadilla-sized tortillas (medium)

1. Set oven for 350 degrees.
2. Cook chicken. Oven bake, or throw on a skillet with olive oil.
3. Shred with fork.
4. Add onion and combine with chicken.
5. In a separate bowl, combine garlic, Worcestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, and black pepper.
6. Pour over the chicken and onions, and stir.
7. In a baking/brownie pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
8. Add a spoonful of meat mixture onto a tortilla and add some shredded cheese.
9. Roll tortilla and place seam side down in pan.
10. Continue with the rest of tortillas.
11. Pour remaining enchilada sauce over tortillas and top with MORE cheese
12. Bake in your oven for 20 minutes.
13. Pull them out, let them cool a bit and enjoy!

[/recipe]

And to top off the dinner, I whipped up a batch of my very own homemade Marquisritas.