For March the ingredient is chicken breasts.
My recipe is Sour Cream Chicken Enchiladas. You can make them spicy or not spicy depending on your taste and your spicy tolerance.
~2 cups cooked chicken, seasoned with chili powder, salt, and pepper
~1 lb Monterrey Jack or cheddar cheese, grated (divide cheese, part for inside the enchiladas, part for topping)
~flour tortillas, as many as needed - 10 or so
~1/4 cup butter, melted
~3 tbsp flour
~2 cups chicken broth
~2 jalapeno peppers, chopped; OPTIONAL (if you don't like spicy, leave these out. if you like it really spicy, pile it on)
~1 cup sour cream
Directions: Heat oven to 350 degrees. Spray 9x13 pan. Spoon about 1/4 cup of chicken in each tortilla, add a little cheese, and roll up tightly. Put in pan. Do this until you run out of chicken or can't fit any more into the pan.
Sauce: Cook butter, flour, broth, and peppers (see above) until thick. Using a whisk helps keep the flour from lumping up. Add sour cream and cook until hot, but DO NOT boil. Pour over tortillas. Top with remainder of cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melted.
I hope you enjoy this. I have a friend who doesn't even like sour cream and she loves this recipe.
Until next time...