Thursday, November 25, 2010

Chicken Enchiladas

Dear Ash,

Thank you for making such a delicious dinner last night. I really appreciate it. You are such a good cook.

You made a green chicken enchilada. Kind of like this one that you made back in May. It's a good thing you're pregnant right now or you wouldnt have been craving these extra ingredients. I've capitalized the important parts, the parts you wouldn't automatically add if you were just winging a green enchilada. Dont forget or overlook these ingredients.

Love you girlfriend. You're doing a fantastic job. Keep up the good work. You can do this. Have two babies. And not get crabby. Love Ash

Saute 1/2 onion, 3 CLOVES OF GARLIC, 1/2 chopped green pepper, a good pinch of coarse salt and pepper in olive oil. After a few minutes add 1/2 t. BROWN SUGAR, 1 small diced TOMATO and THICK pieces of shredded chicken cook for another 2 minutes. Turn off heat and add 2 T of diced PICKLED pepperoncini peppers, chopped green onion and fresh cilantro. Roll this mixture up into tortillas, lay in casserole dish. Mix sour cream with green salsa, about half and half. pour it on top. And then sprinkle on QUITE A BIT of jack cheese. I think you used 3/4 of a small block. Bake at 350 for about 20 minutes. Broil to brown top.

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