Chicken Enchiladas

One of my readers requested this recipe for here it is. This was discovered by a friend in college. There were 7 of us women who lived together for two years in a row. Oh, the fun we had and the growing up we all did together!!! We all did anywhere from a little to a lot of cooking those two years. Some were experienced and gifted in the kitchen. Others (okay, me) had wonderful training from our mothers but didn't put much effort into the whole thing until we had to... which happened to be junior/senior years of college. This was one of those recipes that was prepared several times during those two years, if I recall correctly. In fact, we put together a cookbook at the end of our senior year with contributions from each of us. It's one of the special momentos I have of college life and friendships... and I use it quite often!!

Chicken/Turkey Enchiladas

1/2 c. chopped onion
3 T. butter
1 c. sour cream
2 1/2 c. cooked, cubed chicken or turkey
2 c. shredded cheese (cheddar or whatever you like)
10 flour tortillas
1 c. turkey or chicken broth
1-4 oz. green peppers
1/3 c. taco sauce
1/8 t. chili powder
2 T. flour
1/2 c. chopped tomatoes

In a glass bowl, combine the onions, peppers, and 1 T. butter. Microwave on high for 1 minute. Add taco sauce, 1/4 c. sour cream and chili powder. Stir in meat and 1/2 c. cheese. Divide mixture among the tortillas. Roll and place seam side down in 9x13 dish. Microwave remaining 2 T. butter until melted. Blend in flour, then add broth. Microwave 3-4 minutes or until thickened (my microwave does this much faster, by the way.) Stir in remaining sour cream. Pour over enchiladas. Microwave 6-8 minutes. Sprinkle with remaining cheese and microwave until cheese is melted. Serve topped with chopped tomatoes, fresh avocado, and fresh cilantro.


I found a very ripe platano (plantain) the other day in the store and decided to fry it up with this meal. So then I made some rice and beans as well ( I cheated with a box mix.) It was all so delicious together!!