To Snow We Go: Chicken Enchiladas

On our way home from Palm Desert I mentioned to Thatboy that I thought it would be really great if we could take Thatbaby to see the snow this year.  Last winter, he was such a little guy, barely able to focus on us, let alone a white wintery world around us.  This year I know he would get a kick out of the wet, cold, fluffy snow.

Thatboy made it his mission from then on out to get us to the snow at the first opportunity.  This long weekend was that opportunity!  We grabbed a cabin last minute and headed up into the mountains.  Only to find....no snow!  Well, very little snow. We had a warm spell on Thursday which melted very much of the white stuff.

We just got back in tonight (I hate when we do this to ourselves, get home from a long weekend just in time to hurry and get ready for the week ahead).  Don't worry, I'll share pictures and stories throughout the week, once I have time to unload my camera.

And this week, I'll share with you some of my favorite winter cabin foods.  None of which we ate while we were at the cabin, for the record we had bacon cheeseburgers and bison bolognese.  But I didn't take any food pictures.  So instead, I'll share other things I've made on other trips past.  Things that are easy to make ahead of time and bring with you, or things that are easy to make when you're there.  What they all have in common is that they are warm and filling after a long day of outdoorsy-ness.

Chicken Enchiladas

1 chicken breast, cooked and shredded
1 can tomato sauce

1 can died green chiles
1 chipotle in adobo sauce

1/2 cup chicken stock
1/2 onion, diced
2 cloves garlic
1 tsp cumin
1 tsp oregano
6-10 soft flour tortillas

4 cups finely shredded cheddar cheese

1. Preheat oven to 350.  Spray a large baking dish with cooking spray.  Combine tomato sauce, green chilies, chipotles, chicken stock, onion, garlic, cumin, and oregano in a blender and blend until smooth.   
2. Place this sauce in a medium saucepan and bring to a boil.  Reduce heat and let simmer for 10 minutes.
3. Remove 3/4 of the enchilada sauce from the saucepan and set aside.   
4. Add chicken to remaining sauce in saucepan and heat through and stir to coat.   
5. Take a tortilla and fill with cheese and chicken, roll and place in the baking dish seam side down. 
6. Top enchiladas with remaining sauce and cheese.  Bake uncovered for 20 minutes.