Post # 347

Oh, is this not post #347? Darn. I must have miscounted. But this is the best post ever. Almost.

Three reasons why this is the almost the best post ever

Reason #1: It is about food
Reason #2: It was already written. I'm copying an email I just wrote to my sis-in-law.
Reason#3: It is about Mexican food, which is my favorite next to Italian, Thai, Japanese. Oh and Greek.

Reason #1 is almost the best post ever: Copying into blogger sucks. Big time.

But hold on to your horses. Here we go......

Chicken Enchiladas

Filling:
1 tbl. butter/margarine
2 tbl. minced onion
1 clove garlic, chopped, pressed or grated
2 chopped tomatoes
2 c chopped chicken
salt/pepper to taste

Melt butter in large saucepan. Brown onions and garlic, add tomatoes
and simmer 5 minutes. Add chicken, salt and pepper and simmer 20
minutes.*

Other stuff:

12 corn tortillas
5 oz can chopped green chiles
1 lb shredded monterey jack cheese
4 chicken boullion cubes
1 pint half and half

soften tortillas in microwave for about 30 seconds (or can dip in hot
oil to soften**). Put a spoonful of chicken mixture in each tortilla.
Sprinkle with cheese and chilies. Roll up and fasten with a
toothpick.*** Arrange in 9x12 baking dish, top with remaining cheese
and chilies. Warm half and half in small saucepan. Dissolve boullion
in that and then pour over enchiladas. bake at 350 for about 25
minutes or until cheese is melted and inside is bubbly.

* I don't ever measure this stuff but just throw a bunch of everything
in there and cook in down a lot. Oh and I had about a 1/2 teaspon of
cumin powder.
** I would just call this frying. I am just repeating word for word
what my mom wrote. I just use the microwave.
*** Whoops, I never use toothpicks either. And I add chopped fresh
cilantro here. It's why mine are better than my mom's. Shhhhhhh!

This is supposed to feed six. In our house it feeds us. The two of us. And is the lunch for whoever gets there first.

Now for the spice of life:

(okay, blogger, seriously....you're going to make me retype all of this? I hate you.)

Rick's Salsa (I'm giving him credit though it is my recipe...I mean, my mom's)

1 (14 oz) can diced tomatoes
1 small can Rotel
3 green onions, chopped into large pieces
1 tbl minced garlic, or 2 gloves
1 large jalepeno, deveined and deseeded (or not if you like it really spicy)
cilantro
lime juice

Throw all this stuff into a blender, cilantro last. Say "ok, I made the salsa" and walk away without turning it on. 30 minutes later let your wife (or husband) look at blender and say,"I thought you made the salsa," listen to significant other say, "I did." Sigh. Turn blender on high until it is all mushed together. Eat with a lot of chips and let the forgetful significant other take the credit for making it. Heck, even let him (or her) call it his salsa.

This makes quite a bit so have a gigantic bag of chips. Or you can freeze it. I did that and it turned out ok, I think. I can't remember if we ate it or not though.

Good luck!!

PS. Can I come to dinner?

PPS. Blogger sucks.

The End.