A New Beginning

My very first blog! Hello world!!

Well today has been a pretty good day thus far. I worked this morning and got home just in time to see the Cowboys get their butts kicked by the Vikings. Is Brett Favre ever going to retire? I feel like he is one of the very few athletes that seems to continue to get better and has yet to reach is peak, or if he has reached his peak, he is maintaining it.

Enough about sports, I promise this will not turn into a sports blog, however, if sports is brought up on a fairly regular basis, who am I to complain? But seriously, on to the cooking part of this blog. My very amazing and talented friend Emily introduced me to probably the best enchiladas I have ever eaten....ever. My family pretty much agrees and anyone who I have made them for also concurs. So I am making them again tonight, but as I was in the grocery store I kept trying to come up with some variations for them, don't get me wrong, they are pretty much perfection as they are, but I like trying new things. I was thinking maybe adding fresh spinach, or perhaps trying a different cheese in the filling.

Here is the recipe...

Emily's Enchiladas:
8oz of cream cheese cubed
1/2 a rotisserie chicken shredded (depending on how much chicken you want)
1 small onion
1-2 cloves of garlic (minced)
1 1/2 Tbsp chili powder
About 1 tsp of cumin
2 Tbsp of finely chopped cilantro
parsley flakes
salt and pepper
Shredded cheese
1 pkg of tortillas (I use the Southwestern Tortillas from HEB)
1 can of enchilada sauce (I use the Old Elpaso Green Chili Enchilada Sauce)
9x13 lightly greased oven safe dish

Preheat the oven to 350 degrees.

So basically what you do is saute the garlic and onion together until the onions are translucent. Then add the chicken and cream cheese. Add chili powder, cumin, cilantro, and salt and pepper to taste. You can add more chili powder if you want more spice. Mix until cream cheese has melted and you have a thick mixture. Put one large spoonful of the mixture in the center of the tortilla, roll up, and place in the lightly grease pan. Repeat until mixture is gone. Pour enchilada sauce evenly over all enchiladas and top with shredded cheese. Leave uncovered and put in the oven until the cheese is melted. Pull out, garnish with parsley and chopped cilantro if desired. Plate and enjoy!





These are really amazing enchiladas as I said before and are super simple to make! If you want to make them in advance, just don't add the sauce or shredded cheese until right before you put them in the oven. Let me know what you think, if you haven't had them before, and if you have any suggestions as to some new ideas for them. I hope you enjoy!!!