I'd eat it anyway

So y'all know how much I hate cooking right? I mean I hate it and despise it and dread 4 pm everyday when I have to get dinner started. If I didn't have William to feed my kids would survive on mac and cheese. The kind from the box.

So what on earth would make me sign up for Pensieve's Snackalicious Super Dishes contest?

I don't know either.

But I do have one recipe, just one, that I am required to make at birthday parties and on the odd occassion I actually go scrapbooking crop night. People actually ask me to make it. Can you believe it? No, me either. But they do.

It would be my cheesy chicken enchiladas and I posted the recipe here once before at a reader's request. Never did here what he thought of them, so maybe they aren't as great as my friends lead me to believe.

We had these on Monday and had I been smart I would have taken pictures of the process and the final result. Am I smart? Not so much.

Here goes:

4 chicken breasts, cut into bite size pieces
a couple of cloves of garlic, or the minced sort
1 onion, chopped
Cook until lightly browned. Meanwhile, mix the following in a large bowl:

most of a 500mL container of sour cream
healthy doses of pepper, cumin, allspice, chili powder and Mexican seasoning if you so desire
1 can of mushrooms, drained (we leave these out at home, since I am the only who likes them)
1 can of green chiles (the actual recipe says to drain, but it's better left)
a handful of jalpeno peppers. (I just add these later, as none of the kids but for Sophie like them. I know. They are weird.)

Mix the chicken mixture into the bowl.

Place a few spoonfuls of the mixture into soft shells (large or small) and add grated cheese. (and jalapenos should you have fussy eaters around.)

Cook at 350 (or 175 depending on where you are) for 15 minutes. Take out and top with remainder of sour cream and some more cheese. Put in oven for another 5 mins.

Large tortillas will make about 8, small about 12.