Thursday, February 3, 2011

From Scratch

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.


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