Yesterday, October 23rd, was kind of a rainy, ‘dreechy,’ day. I decided to warm it up a bit with some heat by making Chicken Enchiladas, homemade Pico de Gallo Salsa, Spanish Rice, and Refried beans so my Scottish cousins could get a little taste of something ‘south of the border!’ It’s not something they generally have access to like we do in Southern Oregon with a Taqueria on every corner!
(Besides, I’ve been really Jonesin’ for it myself – especially the chips and salsa!)
First, debone a roasted chicken and get it simmering in the pot with some spices, onions, and sweet peppers…
Next to the Pico de Gallo….with a little more ‘kick’ in the peppers!
A little later, I began assembling the Enchiladas…
…topped them with a generous portion of cheese and put them in the oven to bake.
Our family guests arrived, Lisa, Robin, Ailie & James, with the Corona’s, and they seemed to really enjoy the chips, salsa, and guacamole as appetizers.
Soon afterward, we were enjoying the main entree, and it seemed to be a real hit with one and all.
Like usual, however, we were all so stuffed all we could manage was to sit back and let our bulging tummies digest…
I got my craving satisfied and, at the same time, enjoyed the company of my extended family at least one more time. I sent them home with all the remaining leftovers to enjoy during the week after school and work. Lisa especially seemed to really appreciate that.