The Christmas Pavlova was also devoured and we had a fairly productive meeting despite the constant interruptions of late arrivals straggling in and Wil’s impossibly bad behaviour. We all laughed a lot throughout, so I guess people had good time. Wecame up with a final plan for the Epiphany Team Gathering and decided that we might even squeeze in a small event in February at which Marysa (part of the 2013Haiti Team) would be able to tell us about the experience. With the deadline for Program Manual Chapters approaching at year-end, January will see the work of Day Camps begin to ratchet up a few notches as we move towards the Spring.
Of course Tuesday and Wednesday were both pretty much a blur of catering as the 2 meals for my friend were completed and picked up. Wednesday also brought 2 visitors in the persons of Brenda (morning coffee) and Jessica (dinner). Although I also made sure to publish Anna’s excellent Wednesday Words Guest blogger Post!On Thursday, when my friend returned all the empty casseroles etc. and asked if I would be able to do a repeat of both the main courses for a dinner she is having tonight! So what have I been doing for the last 2 days? Well…grocery shopping and cooking again!!!And here I am back at Saturday afternoon, baking (gluten-free bread and another batch of gingerbread cookies!) and blogging. The Freezing rain is beating at my windows; Ido so pray that we will not lose power tonight.
- 2 cups tomato sauce, with basil sauce (homemade or bought)
- 1 cup mediumhot salsa (homemade or bought)
- 1/2 cup cream or sour cream (optional, but tasty)
- 12-14 yellow corn tortillas
- a little canola oil
- 1 onion, thinly sliced
- 4 cups cooked, shredded chicken
- 1 tsp. ground cumin
- 1/2 cup fresh cilantro leaves, half minced and half whole for use as a garnish
- 2-3 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside. Whisk together the sour cream tomatosauce and salsa. Set aside. Heat a little canola oil in a large skillet. Add the onion and cook, while stirring until it softens and starts to turn golden. Add the chicken, cumin and a few tablespoons of fresh cilantro. Add enough of the sauce to the chicken to make it moist, but not too saucy, about 1/2 cup. Lightly grease a 9 by 13″ or 8 by 11″ baking dish. Ladle about 1/2 cup of the remaining enchilada sauce into the baking dish, tilting to make sure it covers the entire bottom. To prepare the tortillas, brush a little canola oil (or use a non stick cooking spray) onto 5 of the tortillas and put them onto the parchment-lined baking sheet. Put them into the oven for about 4 minutes, or until they soften. Remove them from the oven and place about ¼ cup of the chicken onto each tortilla, top with a little cheese and gently roll. Place each rolled tortilla into the pan. Repeat with remaining tortillas and chicken. You should end up with between 12-14 enchiladas Ladle the remaining enchilada sauce over the rolled tortillas and top with all of the remaining cheese. Bake for about 30 minutes, or until you see bubbles around the edges and middle of the baking dish and the cheese has completely melted and turned golden. Before serving, sprinkle with the remaining cilantro leaves. Serves 8