7 day weekends - enjoying a life of crafts, art, gardening and cooking
Thursday, February 3, 2011
I decided it was time for some chicken enchiladas - I hadn't fixed them in years. I used my crockpot to slow cook chicken breasts in broth until they were very tender and could be shredded easily. I simmered Salsa de Chile Rojo using a recipe from the Sunset Mexican Cook Book. All afternoon we could smell wonderful aromas coming from the kitchen.
The ingredients are ready - shredded Cheddar cheese, sliced green onions, sliced black olives, shredded chicken, corn tortillas and the sauce.