Chicken Enchiladas & Homemade Taco Sauce

Well, yesterday was a rough one and I'm glad it's over and today is here:) I did end the day on a good note by listening to a great routine by this comedian. Laughter really is the best medicine!!

I'm also grateful that our internet is working this morning. Last night there were, ahem, issues, apparently.....arrrgh!!

I did make some good chicken enchiladas last night and wanted to share that recipe with you.

Chicken Enchiladas

(from Southern Living)

3 cups chopped cooked chicken
2 cups shredded Pepper Jack cheese
1/2 cup sour cream
1 (4.5 oz.) can chopped green chiles
1/3 cup chopped fresh cilantro
8 (8") flour tortillas (I used corn)
vegetable cooking spray
***
1 cup sour cream
1 cup green taco sauce (I used red*)
Toppings: diced tomatoes, chopped avacado,
chopped green onion, sliced ripe olives, cilantro
~~~~~
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13x9 baking dish. Coat tortillas with vegetable cooking spray. Bake at 350F for 35-40 minutes or until golden brown. Stir together the 1 cup of sour cream and the taco sauce. Spoon over hot enchiladas and sprinkle with toppings.

*Taco Hot Sauce
(my mom)

1 large can tomatoes
1 large can tomato paste
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic salt
16 chili peppers
~~~~~
Put all ingredients into blender and blend well. Refrigerate. Makes about 1 quart.
This is a recipe that my mom made when I was growing up and now I continue making it. It's just a great taco sauce! I use these tiny little dried red peppers from Mexico to make it, but I'm sure you could use whatever peppers you want. The longer it sits in the fridge, the more the flavor comes out.

Here's a picture of the dried peppers I used. I've placed a jelly bean beside them so that you can tell how small they are. I have no idea what kind of chiles they are, my dad got them in Mexico a while back:

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