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.
- 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)
- Set oven for 350 degrees.
- Cook chicken. Oven bake, or throw on a skillet with olive oil.
- Shred with fork.
- Add onion and combine with chicken.
- In a separate bowl, combine garlic, Worcestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, and black pepper.
- Pour over the chicken and onions, and stir.
- In a baking/brownie pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Add a spoonful of meat mixture onto a tortilla and add some shredded cheese.
- Roll tortilla and place seam side down in pan.
- Continue with the rest of tortillas.
- Pour remaining enchilada sauce over tortillas and top with MORE cheese
- Bake in your oven for 20 minutes.
- Pull them out, let them cool a bit and enjoy!
And to top off the dinner, I whipped up a batch of my very own homemade Marquisritas.