Hill's Dinner: 3-26-08

Menu: Chicken Enchiladas and Fruit Salad with Yogurt Sauce

Chicken Enchiladas:

1 - 2 lbs. chicken; any part

water

2 T. white vinegar

2 T. chili powder

1/2 tsp. cumin

1/2 - 1 tsp. oregano

1 can (small or big) diced green chilies

dices olives

red enchilada sauce (canned)

shredded cheese

10-12 flour tortillas

Put chicken in saucepan and enough water to cover it. Add vinegar, chili powder, cumin, and oregano. Bring to a boil and then reduce to simmer. Cover and let simmer for a couple hours, until the chicken shreds easily. Shred chicken and put in a medium bowl. Add diced green chilies and olives. Heat tortillas in microwave to softened. One by one, dip each tortilla in enchilada sauce, place about 2 T. chicken mix and about 2 T. grated cheese in center and roll up. Place each tortilla in a 9x13 pan with enchilada sauce poured on the bottom (thin layer). After all the tortillas are rolled in pan, top with more sauce, and a little more cheese. Bake at 400 degrees for about 20-25 minutes.

Note: This is just a recipe I make up as I go. I always do about this same thing each time and it always turns out really good. Some of the measurements may be off a little - do what you think looks good.

Rating: I forgot to ask Scott for a number rating, but judging by the fact that he was raving about it the whole meal, I think he would have given it a high rating.