The secret's out.....

Since this is Saturday, I figured I should keep up with my weekly theme of "Somethin's Cooking Saturdays" and post a recipe. (Even though I already posted today.....I tell ya, the demands of blogging!)

And now, my dear readers, you should all feel extremely blessed and special at this moment because I am going to let you in on a famous family recipe. Well, at least a family recipe....er, well, actually just one I made up. But "family recipes" have to start with someone, right? I am hoping to pass it down for generations to come.

My sister and I actually collaborated on this recipe, and I have perfected it over the last (almost) 7 years of marriage. It is the only recipe I make that I actually feel proud of. I know that it is not right to be prideful, but--after you try it, you may be proud of yourself too. :-) It is one of the only dishes I make that I--without fail--get asked for the recipe. The only drawback is that you have to like spicy foods. DO NOT try this if that is not the case!

So, without further adieu.......

Sarah’s Famous Chicken Enchiladas

*2-3 boneless, skinless chicken breasts (cooked and shredded)
*1 large (or 2 small) can(s) green enchilada sauce
*1 cup sour cream
*1 cup Ro-tel (diced tomatoes and green chilis)
*2 cups shredded Colby Jack cheese
*7-8 taco-size flour tortillas

To prepare:
1) Preheat oven to 350 degrees.
2) Pour one cup of enchilada sauce in the bottom of a 9x13 pan.
3) Fill each tortilla with: 3-4 spoonfuls of cooked chicken, one T. of sour cream, 1 T. of Rotel, and 1 small handful of cheese.
4) Roll up tortilla and place vertically in pan. Cover with remaining enchilada sauce. Sprinkle with remaining cheese.
5) Bake at 350 degrees for 20-25 minutes (until edges of tortillas get brown).
6) Enjoy!!!

(I sometimes fill the tortillas with black beans or rice to make the dish more filling. You can also top with sliced olives before baking.)