Similar to the sour cream sauce I make but a little easier.
What you'll need:
2-4 jalapenos (two wasn't hot at all)
I also added salt to taste
With the little pepper cleaning tool, I clean out my jalapenos then made quick work of dicing them.
Do it like dis! (That's my new accent)
In a skillet heat over med-low heat a cup of broth and the cream cheese, let it melt and blend together.
When it's pretty well blended, add your peppers
Turn off the heat and let it cool slightly
Then add your sour cream and blend ( I used the whole carton).
Then add your garlic powder and salt and blend.
The last thing you want to do is add your lemon juice otherwise it can cause it to separate.
Then you have your enchilada sauce! You can use whatever kind you like. I used chicken filling.
Keep this simple! I used a rotisserie chicken, deboned.
I add about a half a cup of picante sauce, and a cup of cheese. That's it!
This looks a little crazy! Instead of using one big baking dish, like I normally would, I used four small dishes so that I could freeze them and take some to my kids.
Spray your pan with cooking spray and then add a little bit of sauce to the bottom of each pan.
fill your tortilla (I used small flour tortillas) and lay seam-side down in pan.
Then cover with sauce and a little bit of cheese.
Bake at 350 until bubbly (usually about 30 minutes)
I only cooked one of these pans for the two of us and the others I sealed up and froze! :) I'm getting better!
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!