Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon fresh flat parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
2 cups homemade salsa
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
2 clove garlic, minced
8 (10 inch) flour tortillas
3/4 cup Monterey Jack Cheese or Mozarella cheese

How to do :
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, chicken soup,Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in 1 cup salsa, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish.
Mix the remaining salsa with taco sauce.
Cover with mixture of taco sauce and salsa and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
serve with more salsa.....yummy.

Chili Beans

I love this recipes.

Ingredients :
1 kg ground beef
1 onion, finely diced
1 Red onion finely diced
3 cloves garlic, minced
500 gr diced tomatoes (fresh)
2 (14.5 ounce) cans Italian-style diced tomatoes
100 gr diced chili peppers
1 (8 ounce) can tomato sauce
1 cup water
1 (15 ounce) can kidney beans
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon tabasco

How to do :

In a large stock pot lightly brown ground beef.
Add onions and garlic and cook until onion is translucent.
Add tomatoes, diced tomatoes with chili peppers, tomato sauce, water, kidney beans, chili powder, cumin, sugar, salt, pepper and hot sauce.
Simmer for 30 minutes and then serve.

Cornbread

Can be used fro turkey stuffing or just for a nibbles....

Bahan :
1 cup butter, melted
1/4 cup white sugar
4 eggs
1 can cream style corn
1/2 cup green chili, chopped
1/2 cup shreded cheddar cheese
1 cup all purpose flour
1 cup yellow cornmeal
1 tsp baking powder

Directions :
preheat oven to 300'F (150'C)
Lightly greased a 24x24 cm baking dish.
In a large bowl beat egg and sugar until pale, blend in butter, cream corn, chiles, cheese.
In separate bowl, stir in flour, cornmeal and baking powder.
Add flour mixture to corn mixture, stir until smooth. Pour batter into baking dish.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the pan comes out clean.