What a Task ...

Tonight for dinner I am making a chicken enchilada recipe that I got from my parent's neighbor, Tawna. While I was going to the store to buy the necessary ingredients I had a crazy idea! Maybe I should make some for the people that I just got on my new visiting teaching list. I bought all of the ingredients in mass quantity and headed for home. (In the picture you can see my 11 chicken breasts and a HUGE tub of the enchilada sauce. I also bought 64 tortillas, 5 lbs cheese, and 40 ounces of sour cream!) When it was all said and done I only had enough sauce for 3 pans worth. I will give 2 away -- and cook the last one for dinner tonight. It is a yummy yummy recipe! Let me know what you think if you try it.

Tawna’s Chicken Enchiladas

1 pkg Tortillas
2 cups Monterey Jack Cheese
¼ cup Chopped Onions
1 Tbsp Chicken Bouillon
4 oz Green Chilies
2 oz Pimento
3 cups Chicken (cooked)
8 oz Sour Cream
Flour (to make rue)
2 ½ cups Water
½ tsp Chili Powder
¼ cup Margarine

In saucepan cook onion in margarine until tender. Stir in flour, then water and bouillon. Stir until thick. Remove from head. Add sour cream. In large bowl combine one cup sauce, chicken, 1 cup cheese, chilies, pimento and chili powder. Mix well.

Dip each tortilla into remaining sauce to soften. Fill with chicken mix. Roll and arrange in lightly greased pan. Pour remaining sauce over enchiladas and sprinkle with cheese.

Bake 30-45 minutes at 350 degrees.