Today I'm Channeling Sofia Vergara

And it's not why you think.

I just finished up, literally,(cuz I was too lazy to do it last night) cooking a Latin inspired dish for Frack's theatre company to enjoy tonite at their upcoming high school's show rehearsal. It's a spicy, sumptuous, salsa inspired dish that is always a crowd favorite. I've been making this dish for years, and as the recipe in the book, "America's Best Loved Community Recipes" says:

"Marcie Benne and her friends often have small dinner parties and pot lucks, and Marie usually brings her specialty, Enchiladas Con Pollo. She tells us that this is a dish she can serve confidently. "They will always be delicious."

I am living proof that true to her word, they always are! Today I decided to share this little gem with you, so that you can unleash your inner Sofia Vergara too.

Enchiladas Con Pollo from "America's Best Loved Community Recipes"


This is the finished product for tonite

Ingredients:
2 cups shredded Monterey Jack Cheese (8 ounces)

2 cups shredded cooked chicken (10 ounces)

1/3 cup chopped tomatoes

1/3 chopped black olives

1/4 cup chopped green chili peppers

1/4 cup chopped onion

2 16 ounce jars taco sauce or salsa (3 1/2 cups)

10 6 to 7 inch flour or corn tortillas

Chopped black olives (optional)

Chopped tomatoes (optional)

1. Preheat the oven to 350 degrees. Grease a 3 quart rectangular baking dish.

2. In a large bowl , stir together 1 cup of the cheese, the chicken, tomatoes, olives, chili peppers and onion. Add 1 cup of the taco sauce or salsa and mix well.

3.Place the remaining taco sauce in a shallow dish.(like a pie plate) Dip the tortillas in the sauce, one at a time, covering each side with salsa.

4. Spoon 1/3 cup of the chicken mixture down the center of each tortilla. Roll up, on a cutting board, and place, seam side down, in the prepared baking dish. (this will be very messy but keep going) Pour the remaining sauce over the tortillas.

5. Cover with foil and bake in the oven for 30 minutes. Remove the foil and sprinkle the remaining cheese over the enchiladas and return to the oven, about 3 minutes. Garnish with chopped olives and chopped tomato, if desired. Serve immediately with salsa and sour cream.

Spice up your life and enjoy!