I’ve pretty much lived in Arizona my whole life. Being from the Southwest, I really enjoy this side of the border Mexican food. I say that because real Mexican food is actually quite different from what we consider Mexican food. But what you can get here is very different from what you eat in other parts of the country-most are really tamed down and extremely Americanized. I mean do you really think Velveeta cheese and store bought precooked meat are authentic? Authentic Mexican food is really about fresh ingredients and food prepared with love (meaning a long time to cook 
). My chicken enchilada recipe won’t take hours but for the most part it is made from fresher ingredients.
Ingredients:
10 burrito-sized tortillas (I do use store bought-the kind that are made daily if possible)
2 16 oz cans enchilada sauce (I prefer green, you can use red. and I’m guessing on the can size :O )
2 large boneless skinless chicken breasts (or 3 smaller ones)
1/4 c water or chicken broth/stock (broth/stock adds more flavor)
1/2 c finely chopped yellow onion (sweeter, you can use whatever you have)
1 clove pressed garlic
1 c shredded cheese (shred it yourself-it’s cheaper and tastes better, we use cheddar you can use your favorite but not Velveeta)
1 6 oz can of sliced black olives (optional)
sour cream
Directions:
1. Put chicken breasts and water/broth in a crockpot. Cook on low for 6-8 hours or on high for 2-4 (I usually throw them in frozen, even if it’s against the directions but it works for me). They are done when they fall apart as you try to take them out.
2. When chicken is done, preheat oven to 350*. Lightly grease a shallow baking dish-13×9 is a good size.
3. Using two forks (or your hands if you can take the heat) shred the chicken. Place in a bowl and mix in 1 can of enchilada sauce, onions, and garlic (and some olives if you like them).
4. One tortilla at a time, put a large spoonful of mixture spread down the middle longways. Don’t overdue it-it has to make enough for all of the tortillas.
5. Time to roll the tortillas! Fold both ends up about 1 inch. Bring one long side over the filling and tuck under the mixture. Roll it up the rest of the way.
6. Place them in one layer (can overlap some) in the baking dish. Pour the second can of enchilada sauce evenly over the rolled up tortillas. Sprinkle shredded cheese over the top.
7. Bake 15-20 minutes until they are turning golden and the cheese is all melted. Top with sour cream and olives if you want.
Serving suggestions: beans (black, pinto, or refried), guacamole, chips and salsa, Spanish rice-super easy to make (check for the recipe next week)
*you can definitely make your own tortillas and enchilada sauce but for the price and time saved I choose to buy these-just get the best tasting sauce and the freshest tortillas*
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) and a slim case for my point-and-shoot (aka p&s or purse camera) so that I could throw it in my purse without my keys destroying it. I had searched online and in stores for awhile trying to find just what I wanted without a lot of luck except for at Photojojo. I kept coming back to it-the perfect little compact camera case. It’s made of neoprene (think wetsuit) which makes it water-resistant and hand washable, it has a sturdy core and fleece lining to protect the camera, and there are 3 different varieties (Hoodie, Pouch, and Scoop-which I don’t see at the store at the moment). I wanted a case that closed but was easy to open so I chose the “Hoodie” (which also has a small pocket for batteries or memory cards and a wrist strap). Now came the dilemma: red or polka dots? Seriously. I love polka dots but red is my favorite color ever. I resorted to eenee meenee and got….RED! Besides as I’m writing this I decided I could get the polka dot one for my phone and to put my driver’s license, debit card, and business cards when I’m on a shoot rather than bringing my purse. Psttt…somebody let my husband know that’s what I want for Valentine’s Day, k thanks.
