This time of year means I’m missing the milder temperatures down South a lot more. This hearty dinner is reminiscent of one of my favorite things to order at a Tex-Mex restaurant – sour cream chicken enchiladas. Simple and filling, it’s not hard to put together and will keep you warm and satisfied as snow and salt fill the streets outside. Personally, I would like a little less salt in the streets and a little more for my margarita, but – I’ll take what I can get!
There’s something about
Mary green chilis. For whatever reason, I’ve pretty much fallen in love with them and I find myself trying to think of ways to use them more. Of course they always make me think of Mexican food, although Mexican and Hispanic cuisine provides a huge array of different foods to enjoy. Bienvenido a México!
Green chilis are 1 tiny fraction of Mexican food – but their rustic, smokey flavor packs a wallop and pretty much transforms whatever dish their used into something heavenly and life affirming. In this case, our affirmation comes in the form of a great side dish combining corn with sour cream, eggs and cornbread.