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   Chicken Enchiladas


Chicken Enchiladas never were one of my specialties but I've been making them more and more. It's not one of my easiest recipes either. This recipe here took me a while to make. One reason was because I have produce in the gaerden and I wanted to use it. One step that took me a while was I used tomatoes and some salsa peppers out of my garden. I oven roasted them to get that special flavor I wanted. I made a page on how I did it here.
How to oven roast peppers and tomatoes


  • 2 large chicken breasts: about 1 1/4 pounds
  • 3 medium tomatoes
  • 3 large salsa peppers
  • 1 Tbs. olive oil
  • 1 medium onion: diced
  • 2 Tbs. water
  • 1 tsp salt
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 8 corn tortillas (not the "thin" ones)
  • 1 cup mexican blend shredded cheese
  • 1 small can black olives


  1. If you want to do it my way and roast your own tomatos and peppers start Here first or you can use some already made like
    a 10 oz can of Ro-tel's diced tomatoes but then don't use the 2 Tbs. of water in the recipe.
  2. Boil the chicken for about 1/2 hour in a large sauce pan. When done, set chicken on a plate and let it cool down. Once it's cool shread it with 2 forks. Wash pan.
  3. Now in your pan add the olive oil and heat to a medium high tempature then add the onions. Sauté them for about 3 or 4 minutes until they get a little transparent.
  4. Add 1/4 cup of the enchilada sauce and the water to the onions. Then add the cumin, paprika and garlic powder and mix up.
  5. Now stir in your roasted tomatoes and peppers then add your chicken and mix it all up. Let this simmer for a few minutes until most of the liquid is gone.
  6. While your waiting for the chicken to cook down put your tortillas in the micowave for 30 seconds then cut them like a deck of cards and nuke them for another 30 seconds. This will warm them up and make them more pliable
  7. In a long casserole dish (mine is 11 x 7) add 1/4 cup of the enchilada sauce to coat the bottom. Put a good 1/4 cup of chicken which should still be hot, on tortilla and roll up fairly tight. Carefful, don't tear it. Place in pan seam down and do the rest.
  8. Pour your enchilada sauce over the tortillas and coat them evenly and completly. (see note) Sprinkle the cheese and then the black olives on top.
  9. Put them in a pre heated 350 degree oven for about 15-17 minutes
  10. Serve with a spoon full of sour cream with some refied beans on the side. I like some cilantro with mine also.

  11. Note: I don't cut the top of the enchilada can off but instead I just put a little slitt on each side which make it easy to pour and coat evenly.
Preparation time: 1+ hours

Cooking time: 16 minutes



I have lot of recipes but am always looking to try something new. Send me one of your favorite recipes and let me try it. I'll give you credit for it and put it on my site. You can use my CONTACT PAGE to send them to me.