Checking Things Out (With Enchiladas)

(Am on the new blogger and checking to see what happens here.)

INGREDIENTS:
(chicken/green onions/garlic missing from picture)

Boneless skinless chicken breasts (1-2...you know me by now - YOU decide how much you want. There are no rules)
Cooking oil

Onion (I used 1/2 fairly large one)
Peppers* (again, 1/2 red pepper used. You use whatever kind you like)
Garlic (3 large cloves)
Tomatoes (I used 2 romas)
Cumin
Ground Black Pepper

Tomato sauce (one can...398 ml)
Enchilada sauce (I buy the smallest can possible, don't need much)
Red wine vinegar (a good "splosh"...approximately 3 tbsp)

Tortillas
Grated cheese
Sour Cream (I usually use n/f)
Guacamole (Fiona usually makes it...recipe another time). Buy some, it's easier.
Green onions

* * * * *
Preheat oven to 350.

Cut chicken up into strips or chunks (your preference).
(I got this handy dandy little doomahickey from a Pampered Chef party). Then brown it in a frying with a bit of cooking oil. Season (I just use pepper, don't need the salt).

Slice up (cooking, not green) onion & peppers and throw in with chicken. Then mince the garlic and add it, followed by chopped tomatoes.Add a very liberal shake or two of cumin (we like lots), followed by 1/2 can tomato sauce and red wine vinegar. Stir together and turn heat down, letting it simmer gently.


Pour remaining tomato sauce and a bit (1/3 can or so) of the enchilada sauce into small saucepan and heat on low.

Warm a tortilla (in microwave or in a frypan, on low) until pliable. Put tortilla on a plate, spread some of the tomato sauce/enchilada mix on it. Spoon some of the chicken mixture onto one side, keeping it all the way over near the edge. Top with some grated cheese, sour cream and chopped green onion (I had none).

Roll up tortilla and place into a rectangular pyrex (or baking) dish that has some of the tomato sauce mixture on the bottom, to coat it. Repeat process until you've used all the ingredients or filled your pan. Spoon some more of the tomato/enchilada sauce along the top of each one, then top with more cheese.


Bake in oven until cheese melts (20 minutes or so). Remove from dish and add a few more green onions on top before serving. Serve with guacamole and additional sour cream.

*Two things I learned at the PC party....peppers are sweetest when they're "girls" (duh), meaning they have four bumps on the bottom (two in the front, ahem and two in the back). "Boy" peppers have three bumps and they're not so sweet.

Also, cut off the piece of pepper you want to use and wrap the rest up in saran wrap without washing it/removing seeds. If you store it after washing/deseeding it, it will go mushy! See, now you're a pepper expert like me.