Forgot to put the new website address for the bakery.
www.thesneakycatbakery.homestead.com
Sunday, November 30, 2008
First Post to The Smitten Kitten Cooks
I just completed an updated "The Sneaky Cat Bakery" website. I was starting to get out of the home bakery business, but family and friends keep wanting me to do more with my talents. So, the business is back up and running.
What's for Dinner? Dinner tonight was Chicken Enchiladas. How easy they are to make. Everyone at our house eats them (even the picky soon to be 13 year old girl). :)
Chicken Enchiladas
2 chicken breasts (cooked and shredded)
7 flour tortillas (burrito size)
1 can green salsa (salsa verde)
4 oz. sour cream
2 c. shredded Monterey Jack Cheese
Mix the sour cream and green salsa together in a shallow dish. Take one flour tortilla, coat both sides with the sour cream / salsa mixture. Place some of the shredded chicken and cheese along the middle of the tortilla. Roll the tortilla, place seam side down into a 9 x 13" baking dish. Continue with all the other tortillas. You will line 5 tortillas longwise in the pan; the other 2 will be placed a the short side. Any leftover sour cream / salsa can be poured over the tortillas in the pan; sprinkle any leftover cheese on top also. Cover with foil and bake for 25 minutes at 350 degrees. We serve these chicken enchiladas with a side salad and rice.
What's for Dinner? Dinner tonight was Chicken Enchiladas. How easy they are to make. Everyone at our house eats them (even the picky soon to be 13 year old girl). :)
Chicken Enchiladas
2 chicken breasts (cooked and shredded)
7 flour tortillas (burrito size)
1 can green salsa (salsa verde)
4 oz. sour cream
2 c. shredded Monterey Jack Cheese
Mix the sour cream and green salsa together in a shallow dish. Take one flour tortilla, coat both sides with the sour cream / salsa mixture. Place some of the shredded chicken and cheese along the middle of the tortilla. Roll the tortilla, place seam side down into a 9 x 13" baking dish. Continue with all the other tortillas. You will line 5 tortillas longwise in the pan; the other 2 will be placed a the short side. Any leftover sour cream / salsa can be poured over the tortillas in the pan; sprinkle any leftover cheese on top also. Cover with foil and bake for 25 minutes at 350 degrees. We serve these chicken enchiladas with a side salad and rice.
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