Vittles Divine

I made these enchiladas on Saturday and they were de lectable. Justin told me 9 times throughout the night how delicious dinner had been, more delicious than Los Hermanos or Cafe Rio (I don't know about that , but high praise, indeed!) Kinley and Tanner clamored for seconds (and thirds for Kinley), which almost never happens. Kinley actually ate as much as Justin did, oink oink, claiming that these enchiladas are officially her new favorite food. I ran a sample of the meat over to our neighbor to see if it was really as delicious as I thought and she was in wide-eyed agreement. If you try nothing else , make the beef for the best taco salad meat of your life. I modified a recipe that I found on Allrecipes.com. It may look complicated at first glance; it's not. Ingredients: 2-3 pounds beef roast (my roast was 2.5 pounds) 1 can beef broth (2 cups) 1/3 cup water 3 tablespoons red wine vinegar 2 tablespoons chili powder 1 tablespoon ground cumin 1 medium onion, chopped or dic...

I got this from an online bloggy friend, Marci. This is my most favoritest-est enchilada recipe. We are always looking for good enchilada/burrito recipes, so if you have one, please share! Chicken Enchiladas Originally from Better Homes and Garden Cookbook, 1989 Edition.  14 flour tortillas, soft taco size  1 cup chopped onion  3 TBS minced garlic  2 tsp ground coriander  1/2 tsp pepper  4 Tbsp butter  6 Tbsp all-purpose flour  1 16-ounce carton sour cream  2 cans chicken broth  2 4-ounce can diced green chili peppers, drained  2 cup shredded cheese  7 cups chopped chicken (or turkey) Olives, optional garnish Tomatoes, optional garnish Green onions, optional garnish Directions For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove...