Chicken Enchiladas

Of all the dishes I make, this one is requested most often and it is never, never the same twice in a row. I use this basic recipe: Chicken Enchiladas minus the 1/2 cup water because the filling is honestly pretty watery without it.

The fact that this recipe changes every time I make it has less to do with my ingenuity and more to do with my absolute inability to actually acquire all of the ingredients at the same time. After reading that recipe, you'd think I could manage something so simple, but no - I am always missing one or the other of the pieces.

Once (or twice...a month) I forgot to buy tomato sauce and had to improvise - without the sauce altogether, with canned diced tomatoes, with salsa. Once I bought tomato paste by mistake and used that and water. Once I didn't have enough sour cream. Once I bought the wrong size tortillas. Once I ran out of cheddar cheese and emptied all the bags of cheese in our fridge in desperation.

This time around, I didn't have parsley, which honestly doesn't probably change much, so I didn't worry about it. There was one final problem: I had bought, without realizing it, a cardinal sin in my kitchen.

Fat-free sour cream.

DUN DUN DUNNNNNNNNNNN *screams of children and the elderly*

Oy. I mean, it'll taste fine, but...*sigh.*

So anyway: browned chicken plus sour cream, cheese, onion, oregano, pepper.

In my non-stick pan that isn't, so much.

The next step is tomato sauce, salt, green pepper, fresh (!) garlic, and chili powder. When it's all mixed and hot, I have to wrestle the filling into my requisite Simply Balanced tortillas, cover with enchilada sauce (not taco sauce like the recipe says) and cheddar cheese, and into the oven they go.

Finished product:

Always, always a hit! Despite the fact that I never actually make it correctly. Yay!