first breakfast at my apartment

Ooh, it's been forever. Sorry. I've been quite busy with school and not staying at my apartment. I've made some nice food creations at my boyfriends apartment though. I've made my easy delicious chicken enchiladas at his house a few times. The first time to his delight - "Oh my god, you need to make these every night!"
For moving down here to Richmond, I created a nice cookbook. Not as nice as I planned, just pages and pages of recipes in an orange folder. But, it brightens up the kitchen :)
Now to the enchiladas.

Ingredients:
2 Tablespoons Margarine ( I just use whatever I have, which always seems to be I Can't Believe it's Not Butter)
1 Medium Onion Chopped
1 Can Condensed Cream of Chicken Soup
1/2 Cup Sour Cream, plus some to top your enchiladas if you like that
1/2 Cup Canned Diced Green Chili Peppers, Drained
1 Tablespoon Chili Powder
2 cups COOKED chicken cut into small cubes ( I used boneless skinless chicken breasts, I emphasized cooked because I had a bit of a disaster on my hands when I accidentally added uncooked chicken to the mixture)
Salt and Pepper to Taste
8 Flour Tortillas ( I normally use more, but it depends how you fill the enchiladas)
1 Cup Shredded Monterey Jack Cheese
Salsa

Preheat the oven to 350 degrees. The directions I received from my middle school teacher when we made these was to cook this in an electric fry pan, but I just use a large skillet. So, heat the margarine in whatever you have decided to cook it in and saute the onions for 3 to 4 minutes. Add the soup and sour creams and mix. Heat this mixture, but do not boil. Add the chili peppers and chili powder. Saute this for a few more minutes. Add the chicken and season with salt and pepper. Simmer for three minutes then turn off heat. Cook tortillas as directed. Place an equal amount of filling on each tortilla, but normally I start out with less filled and then realize I haven't used enough so the later made ones are super full. Roll them all up and place in a baking pan, I use a 9 by 13 brownie pan covered with aluminum foil for I can just pull the whole thing out of the pan and easily get the enchiladas out. (Bonus, you have a clean pan and you can just throw out the aluminum foil - less dishes!) Sprinkle the mixture with the cheese, I normally just measure by eye or use as much as I want that day. Place in the oven and cook for 5 to 10 minutes or until the cheese is melted. Serve with salsa and sour cream. Enjoy!


Side note, I had my favorite breakfast today. Left over pizza and coffee in my favorite mug I got from Bryan :)