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Dana's Adventures in Knitting

Tuesday, August 16, 2005

Enchilada's and seaming Woo Hoo!

The never ending sleeves, ended. OK, so they weren't never ending, but they sure seemed that way. I am seeming them now. Next, I'll sew on the buttons and make the medallion. If I hurry I could be done tomorrow or the next day. Yay. Never mind that it is way too hot to even think about wearing a sweater.

Mom and Dad's church is having a craft sale in October. Mom asked me to make dishcloths. She likes the round ones I did earlier.

I made my enchiladas last night. I would love to learn how to make that burrito red onion sauce someday. That's my absolute favorite, but enchilada's (and Tamales) are a close second. This really isn't a fast recipie, but it's good.

Chicken Enchiladas
1T olive Oil
2clove garlic, minced
1t minced onion
1/2t oregano
1/4t cumin
1/4c salsa
1 1/4c water or chicken stock
2 1/2t chili powder
1/2t basil
1/8t pepper
1/8t salt
1t parsley
6oz tomato sauce
1 Saute garlic and onion in olive oil
2 Add all but water and bring to a boil
3 Add water and simmer for 20 min
1 lg chicken breast (I mean those big ginormous ones)
3/4t Lowrys seasoning sauce
3T enchilada sauce
1/2t onion powder (or minced onion)
1/4t cumin
boil and shred chicken (or use leftovers. It doesn't even have to be chicken) The seasonings above are mostly a suggestion. Use what you like. Thoese canned peppers in the red sauce (I can't remember their name) are very nice.

1 Put a bit of the sauce in the bottom of a 8x8 pan
2 Stean 6-7 tortillas in the microwave for baout 30 sec.
3 Fill tortillas with chicken and shredded cheese
4 Roll tortillas and place in pan.
5 Cover tortillas with enchilada sauce and plenty of cheese
6 Bake at 350 degrees for 20 min


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