Recipe time

I love to use the cold weather as a flimsy excuse to make hearty dishes, don't you?

This is one of my all-time favorites. (Is it weird to post recipes on your book site? Perhaps. However this is very easy and delicious.)

GREEN CHILE CHICKEN ENCHILADAS

I jar green salsa verde (I like Xochitl Asade Verde, medium strength, but any will do, around 15 oz. or so)

I roast chicken from the supermarket

A dozen corn tortillas

Vegetable oil for frying the tortillas

I cup grated sharp cheddar cheese

1 cup grated Monterey Jack cheese

I cup half and half

1/3 cup chopped scallions

Take the skin off the chicken, pick it clean and put the little pieces into a bowl.
Put a little oil in a heavy skillet and quickly fry the tortillas until they're a tiny bit crisp (if they're too crisp you can't roll them so make sure they're still pliable.)
Put a third of the jar of salsa into a shallow dish.
Dedge the tortillas in the salsa. Then put 2 Tablespoons of the chicken, I T of the cheddar, and 1 T monterey jack down the center of each tortilla and roll them up. Put them, seam side down, in a shallow 9 x 13 baking dish. After you've put in all the rolled tortillas, slop some more salsa on the top of them (I do another third of a jar) and pour the half and half over the whole thing.
Sprinkle scallions on top and bake, uncovered, for 20 minutes at 350 degrees until bubbling and toasty.

While it is baking, don sweatpants. Eat enchiladas in front of the television. Later, remark 'I can't believe it's only 9 p.m. and I'm tired already. Must be the weather.'

Comments

[kayla]

Not wierd to post recipes. I was wondering what I could do with a leftover roast chicken, and now I know.