Being from Texas, we choose to eat out at Mexican restaurants often. The family owned businesses are always warm and welcoming and loaded with atmosphere which made it easy for me to understand the dynamics in Maria’s family. Being from a traditional family myself, it is also an easy step to understand the reluctance of accepting a character like Colin until he proves himself.
The story puts a reformed Colin with a violent history together with a conventionally successful Maria in an unexpected love story. There are struggles with Maria’s family accepting Colin but they work toward a future together until events in Maria’s past get the story rolling with suspense and intrigue. I can easily imagine the location and setting as described and found it believable that two people so different could become involved. I also found the story intriguing from the first chapter.
I’d rate the book PG due to the violent nature of the story. I was pleased the language was not offensive and though it alludes to sexual situations and violent intentions the book is not too graphic for teens.
Sour Cream Chicken Enchilada
Prep Time: 20 minutes
Cook Time: 25 minutes
Keywords: entree chicken tortilla sour cream Mexican
Ingredients (10 enchiladas)
- 1 Deli Roasted Chicken
- 1 Cup shredded Cheese (Mexican blend or Monterrey Jack or Cheddar)
- 1 Clove Minced Garlic
- 10 Flour Tortillas
- 3 Tablespoons Butter
- 2 Tablespoons Cornstarch
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 1 Jalapeno, seeds removed, finely diced
- 1 teaspoon Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Lime Juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Preheat oven to 350° F
Lightly spray oil on 9X13 baking dishPrepare Enchiladas
Remove skin from deli roasted chicken.
Pull meat off the bones and chop into small bite size pieces. You need about 2 cups of shredded chicken. Freeze the remainder for another recipe another day.
Mix chicken together with minced garlic and shredded cheese.
Place flour tortillas in microwave for about 30 seconds to warm slightly. Warming them makes them more pliable and easier to roll.
Place about 1/3 cup full of meat mix on center of a flour tortilla.
Roll tightly and place, seam down, in prepared baking dish.
Repeat until dish is full (about 10 filled tortillas)Prepare Sauce
In sauce pan, melt butter then add cornstarch. Cook one minute on medium high heat.
Add chicken broth and stir until it thickens to a gravy consistency.
Add remaining ingredients.
DO NOT BOIL.
Pour sauce over enchiladas.
Top with more shredded cheese.
Bake 25 minutes at 350° F.
Serve with rice, black beans, corn and crisp tortillas chips or a crisp green salad.
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