Given our unavoidable vegetarian bias, we realize that Eat Well, Eat Cheap has been more than a bit scanty on meat recipes. We've tried to rectify this by reaching out to the good cooks we know and asking them to contribute.
The first person we reached out to was Ro Ann Redlin. Originally from the Midwest, now living in the Deep South, Ro Ann is an excellent cook with a knack for making simple ingredients taste fancy. Maybe one day we'll post her recipe for chicken liver paté, which we've been making for upward of 25 years. We'll work to get her permission on that. In the meantime, here's her recipe for chicken enchiladas.
3 cups of cooked, roasted chicken, shredded
1/2 cup sour cream
1 small can green chilis
1/2 cup salsa (regular strength)
shredded cheddar cheese
1 can enchilada sauce (mild, medium, or hot)
1 package of flour tortillas, small or large
1. Preheat oven to 350 degrees.
2. Combine first four ingredients.
3. Place 1/3 cup of the chicken mixture in the middle of a tortilla, and top with shredded cheese. Roll up and place side by side in baking dish.
4. Cover with enchilada sauce. Bake for one hour til bubbling.
5. Before serving, top with fresh chopped tomato, lettuce, and onion.
Tomorrow we'll post Ro Ann's recipe for chimichurri sauce.