Guest chef Martha Giller, cooks up Chicken Enchiladas!

Two day's after Christmas, Norm was not feeling well. The operation was proving to be a painful undertaking with sleepless nights from the swelling and the frustration of not being able to exercise or help with the multiple of tasks that we have. Our household atmosphere had become a bit pissy. Thank goodness for our dear friends the Gillers! Martha called and asked if she could bring over her delicious Chicken Enchilada’s and Jim her husband was making the fixings! Norm was instantly cheered up.

I whipped up a chocolate cream pie and tossed a nice salad.

Ingredients:

Corn Tortillas

Vegetable cooking oil

Shredded chicken

Monterey Jack Cheese Shredded
Diced Onion

Chopped tomatoes 3

1 cup of cream

2 tbsp of chili powder

1 can of green chilis

1 tsp of salt

Cilantro

                                                         Mexican rice:

Cooked brown rice

Chile powder

Green chiles

Onions

Monterey Jack Cheese

Guacamole:

3 ripe avocados

2 tbsp of diced red pepper

3 tbsp of sour cream

Lime juice

Salt

I am recreating Martha’s and Jim’s recipe from memory.

Dip 8 corn tortillas in hot oil.

In a greased casserole dish roll the chicken and cheese in the tortilla and arrange the rolled tortilla to lie next to each other. Top with the diced onion and green chiles.

In a blender, blend the cream, tomatoes and chili powder. Pour the blended mixture over the rolled tortillas. Top with some extra jack. Bake at 350 for 25 minutes.

 Cook the rice according to the directions. Mix all of the ingredients with the cooked rice. Top with cheese and brown 
before serving.


Mash the avocados, mix in all ingredients and squeeze extra lime juice on top. Place the seed of one avocado in the middle to prevent discoloration.

The chocolate cream pie was from Betty Crocker. Use good dark chocolate and add less sugar.

Dinner was just perfect and the mood was cheery, Martha and Jim pause for a kiss!