Main Dishes

I'll start this category with the Chicken Enchiladas I made last night.  When I make these, I always make an extra pan for my parents because they are nummy!

Chicken Enchiladas

Approximately five pounds of bone-in chicken breast
Chicken stock
one pound of frozen spinach
chopped celery and onion (get that frozen seasoning mix--it's the easiest)
24oz container of sour cream
Approximately 20 flour tortillas
1 pound shredded cheese (monterey jack, colby jack, sharp cheddar, whatever you like on enchiladas)
1 can diced green chiles (or two cans if you likes it spicy!)
Cumin, pepper, salt

Cook the chicken.  I like to throw it in the dutch oven and cover with chicken stock and a good shake of Mrs. Dash and pop it into a 400 degree oven for an hour, then remove the dutch oven and let the whole shebang sit for another hour.  Then remove the chicken, let it cool a bit, and shred the meat off the bones into bite-size chunks.  Thaw the frozen spinach and add it to the chicken, reserving a fat handful.  Add a fat handful or two of cheese to the spinach and chicken.
Get out the blender and put the reserved spinach, the whole container of sour cream, the green chiles, the onion and celery and two teaspoons of cumin in there.  Blend until smooth.  If it's too thick (it shouldn't be) you can add a little milk.  Put enough sauce into the chicken mixture to dampen everything.  Warm the torillas a bit and grab a spoon and start spooning the filling onto the torillas and rollin' them up and puttin' 'em into a pan (13x9x2)  you will probably need two pans at least.  Once they're all rolled up, pour the sauce over them (enough to cover, not enough to drown) and sprinkle the cheese over the sauce.  Bake covered at 350 degrees for 30-40 minutes, then remove the cover for another 10 minutes.  Enjoy!