Sunday, August 23, 2015

A summer salad with a Mediterranean flair … Tabbouleh

For the past two years, my August cooking post has featured a summer salad. I decided to keep the tradition going and share another summer salad that takes advantage of the vegetables and herbs that are widely available from backyard gardens this time of year.
This year, I am featuring tabbouleh, a salad with Mediterranean/Middle Eastern origins that is becoming more popular here in the United States. Depending on the specific region of the Mediterranean or Middle East, tabbouleh takes on its own regional variations. The recipe I will be sharing here is somewhat of a conglomeration of multiple recipes. We enjoy this recipe, and I hope that you will, too. 
Before I proceed to the recipe itself, here is a little background on some of the key ingredients …
Bulgur - Bulgur is a Turkish word and refers to the hulled kernel of wheat, also called the groat. It is typically sold parboiled and dried. I've found bulgur wheat both in the grains and the organic foods sections of the grocery store. Here's a picture of what I usually buy, and here is a picture of a couple of large pots of bulgur parboiling in Turkey.

Bulgur is widely consumed throughout the Middle East, extending north into some of the Balkan states and east into India. Bulgur is a common ingredient in a number of both sweet and savory dishes. It is high in fiber and protein.
Parsley - Parsley is a well-known herb that is native to the Mediterranean region, but is widely used throughout the world. It is frequently used as a garnish, but is also used to flavor soups and stews. Parsley is also a great source of flavonoids and antioxidants. Parsley is also a home remedy for indigestion. If you have ever read Peter Rabbit, you may remember that after Peter had gorged himself on Mr. Macgregor's vegetables and was "feeling rather sick," he went to look for some parsley.
Mint - The good news about mint is that it is an herb that is very easy to grow. The bad news about mint is that it is an herb that can be very difficult to control. Their root system sends out runners which cause this herb to expand very rapidly. Consider using a closed container as shown in the picture if you want to limit the expansion of your mint. I grow what I term as "regular" or "plain" mint, peppermint, and spearing in my herb garden. The "regular" mint is what I use in tabbouleh. I like the flavor that it adds. Mint is also said to be able to relieve stomach aches.

Now here are the list of ingredients and directions:
1 cup bulgur wheat
1 1/2 cup boiling water
1 bunch of parsley (roughly 3 cups chopped) - see note below
1 bunch of green onions, sliced (include white and some green parts) - also see note below
1/4 cup chopped mint leaves
1 large cucumber, seeded and chopped
2 cups cherry tomatoes, halved
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoon kosher salt
black pepper

Directions
1. Place the bulgur wheat in a large mixing bowl. Pour the boiling water over the wheat, cover, and let stand for about one hour so that the wheat can absorb the water. I have Tupperware mixing bowl that is probably over 30 years old. I like to use it for this recipe because the lid closes securely and helps retain the heat from the boiling water.
2. While the wheat is absorbing the water, chop up the parsley, onions, mint leaves, cucumber, and cherry tomatoes. Here are a few notes regarding these ingredients:
Chopped herbs and veggies for tabbouleh
  • Parsley: Sometimes the amount of parsley I end up using depends on what I have available in the garden. If I am buying a bunch of parsley from the grocery store, I just use the whole amount unless I have a planned purpose for the rest of it. More often than not, if I don't use all of the parsley, I just end up throwing it away so I might as well just use it all up.
  • Onion: If you want to substitute a medium onion from the garden, go right ahead. I've used small-medium red or yellow onions, and they work just fine. Keep in mind that my garden onions are much smaller than the ones you buy in the store. Mine are typically larger than a golf ball, but smaller than a tennis ball.
  • Mint: I typically go out to the garden and pick a few stems. I then pick off the leaves, chop them up and decide if the amount looks like roughly 1/4 cup.
  • Cucumber: Go with what you have in the garden - two small cukes or a medium and a small are just fine.
  • Tomatoes: For me, this is a great way to use the multiple cherry tomatoes that tend to accumulate this time of year. If I am making tabbouleh in the "off-season," I will just buy a container of cherry or grape tomatoes at the store. If you don't have cherry tomatoes in the garden, no problem. Just chop up 2 or 3 medium-sized tomatoes. I would advise doing what you can to remove the seeds to avoid having your salad get too juicy. The halved cherry tomatoes tend to do just fine with the seeds left in.
3. After the wheat has adequately absorbed the water, lightly "fluff" it, and stir in the vegetables and herbs.
4. Prepare the dressing by mixing together the olive oil, lemon juice, salt, and pepper. Stir these ingredients together, pour over the salad, and mix well.
5. Enjoy with other Mediterranean or Middle Eastern foods such as hummus, pita bread, or gyros.

Thursday, August 13, 2015

Bees, Boats, and Blessings

This post is turning out to be much later than I had intended. July flew by much too quickly, and August is flying by as well. We have been blessed with a very full summer that also included a first time trip to Glacier National Park. We hope that you and yours have been enjoying the summer as well. Here are a few highlights of our vacation.
The colors of the wildflowers in the alpine meadows were stunning!
 We undertook an 11 mile roundtrip hike with a 1,600 foot gain in altitude to take in the beauty of the Grinnell Glacier and Upper Grinnell Lake. 
Another spectacular view looking down on Lower Grinnell Lake and Lake Josephine. The beginning of our hike lay beyond Lake Josephine (the one in the FAR distance).

Back to some of my summer sewing projects …
For this post, I thought I would share a couple additional quilt rows that I have completed. As with some of the recent posts, these rows were created from kits I acquired from quilt shops in Utah during the Row by Row Experience event. This first one features bees and beehives and was designed by Quilts, Etc. in Sandy, Utah. Utah is known as the Beehive State so it wasn't too surprising that several quilt shops in Utah included bees and beehives in their rows last year. This was a rather fun row to put together using several homespun plaids and wool appliqué work. I liked the textures of the homespun and the different colors and textures of wool for the beehives. If you look closely, you can see that even the bee bodies are in different shades of yellow and gold. 


A great way to beat the summer heat is to cool off in the water, right? The second row I am featuring was designed by Pine Needles quilt shop in West Jordan, Utah. This shop is located in Gardner Village, which features a number of great shops. I like the "waves" in this row that are created by sandwiching a length of jumbo ric-rac between the row of boats and the row of "water."
Which brings us to the blessings …
Three weeks ago, I had the wonderful privilege of attending a Living Proof Live weekend featuring one of my favorite Bible teachers, Beth Moore. The event was in Boise, Idaho, about a half day's drive from our house. Even with the drive, the weekend was a tremendous blessing and has challenged me in my faith walk. Here is a recap of the weekend for you to enjoy. If the video link doesn't play, you can also view it here
video
Before the formal lesson began on Friday evening, we were challenged to imagine ourselves in the scene described in Matthew 14:22-33. The disciples are in a boat sailing to the other side of the sea. The boat has become battered by the waves, and the wind is contrary when they see Jesus walking toward them on the water. Jesus greets them with the words, "Take courage, it is I; do not be afraid." Peter, who tends to be the first to speak (what the others are probably thinking), responds by saying, "Lord, if it is You, command me to come to You on the water." Jesus responds with one simple word, "Come." The rest of the story is familiar to many of us - Peter does respond by coming to Jesus, but then quickly responds to what he sees around him and begins to sink. Jesus responds with an admonishment of, "O you of little faith, why did you doubt?"
As I contemplated this passage, I was struck by a couple of new insights. First of all, Jesus didn't calm the waters before He called Peter to come to Him. He simply said, "Come." Am I trust Jesus and step out in faith even in the midst of the storms I encounter or will I hesitate, remain in the boat, and wait for the storm to pass. Secondly, when Peter stepped out of the boat, his feet were firmly planted on top of the waves. As I face circumstances of uncertainty and trial, do I really believe that Jesus provides the capacity to walk firmly on top of them?
As you, perhaps, are facing some uncertain circumstances of your own, I will leave you with these same words that Jesus spoke to a boatful of disciples who were battered by waves and contrary wind.
"Take courage, it is I; do not be afraid." Matthew 14:27

Monday, July 20, 2015

Lunar Landings and Chocolate Chip Cookies

Although the title may sound a little odd, there really is a valid connection here. As many of you already know, we enjoy creating our own mini celebrations for random (or even, not so random) events. Forty-six years ago, on July 20, 1969, the Apollo 11 crew touched down on the moon. Although I am not old enough to remember the event, I was told that I was in the living room when the landing was being broadcast on national television.
Growing up in the early 1970s, I do have images of being impacted by the space age. When I was around four or five years old, I remember going around saying, "I'm going to walk on the moon." My sister, who was 18 months younger, would respond by saying, "I'm going to walk on the grass." I also remember an activity from the first grade at Grouse Creek Elementary School (please do check out the link for the school) in which class members were naming what they wanted to be when they grew up. I remember saying that I wanted to be an astronaut and my teacher saying that would take a lot of math and science. I'm not quite sure that I fully appreciated all that entailed. Even though I haven't yet walked on the moon, I can say that I have enjoyed some pretty amazing adventures using math and science.
At this point you may be asking, "So, just what does all this have to do with chocolate chip cookies?" That is a very good question and one that has a very good answer. 
My husband is also a child of the space age who fully embraced the resulting science fiction phenomena. One of his favorite summer treats is a Big Ed's Super Saucer. As you can see from this promotional picture, it features a little alien space guy riding his ice cream flying saucer sandwich made of chocolate chip cookies. The smaller picture shows the actual ice cream treat. 
A few years ago, we decided to go ahead and make our own Super Saucers in honor of Moon Landing Day. If I do say so myself, I have a pretty good chocolate chip cookie recipe. I will share some of the tips I have learned along the way to make the ideal chocolate chip cookie whether you choose to turn it into your own Super Saucer ice cream treat or enjoy it with a glass of milk.
Chocolate Chip Cookies
Ingredients:
2 cups margarine (I typically use Blue Bonnet or Imperial - just use the regular sticks and not the low fat kind)
2 cups white sugar
2 cups brown sugar
4 eggs
1 tsp vanilla (if you are using an extra strength vanilla, reduce to 1/2 tsp)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
6 cups flour
2 12 oz bags chocolate chips
  • Cream together margarine and sugars. Take care not to allow the margarine not to get to soft or near-melted. This will help with the texture of the cookies.
  • Add eggs and vanilla and beat thoroughly. 
  • Stir in flour, baking powder, baking soda, and salt. Note: I don't like being bothered with using a sifter. I typically add the baking powder, baking soda, and salt with one cup of flour and beat them into the mixture using the hand mixture. I then stir in the remaining flour.
  • Stir in chocolate chips. 
  • Bake at 350º for about 15-18 minutes. With this most recent batch, I used a silicone baking sheet liner to ensure that the bottoms of the cookies would be smooth. When using the silicone liner, I found that 18 minutes was the ideal baking time.
  • Variations: Substitute a bag of white chocolate chips or butterscotch chips for one of the bags of chocolate chips.
Here's a plate of these most delicious cookies. Happy Lunar Landing Day!

Tuesday, June 30, 2015

Sewing sunshine …


The month of June coming to a close typically marks the beginning of the season of intense, dry heat here in the Intermountain West. This year is no exception. Even in the face of the increasing temperatures over the past week, we were trying to avoid turning the air conditioner on until July 1. As the temperatures flirted with the triple-digit mark this past Sunday, however, that plan was abandoned. To our dismay, we found that the air conditioner wasn't working. After a rather hot and sleepless Sunday night, Monday saw us with a functional air conditioner once again and at much less cost than we had feared.

I thought it only fitting to use this blog to showcase a quilt block row that features a sun pattern. This pattern is titled "Sizzlin' Summer and was designed by Quilted Works in St. George, Utah, for the 2014 Row by Row Experience. For those of you unfamiliar with the Row by Row Experience, it is a quilting event that began in New York state in 2011 with 20 quilt shops. The event has grown each year. This year, shops from all 50 states and a number of Canadian provinces are participating.

The Row by Row experience runs through the summer months of each year. Each participating quilt shop designs a "row" based on a given theme. Last year's theme was "Seasons." This year's theme is "H20." The quilt shops give the pattern for the row away for free. Many of the shops also will sell a kit containing the fabrics necessary to make the row (of course, you can always use your own). The goal for the participants is to collect the different rows and create a quilt using the rows. The first person to bring a quilt containing at least 8 different rows to a participating shop wins a prize. I'm still working on the rows that I collected during the summer of 2014. I do have to admit that I saw a row featuring an orca whale from a shop in Everett, Washington, that is inspiring me to consider a road trip.

Back to the sun blocks …
This particular pattern combines some familiar traditional piecing techniques to create the block. The sun is essentially sawtooth star block. The center is completed as a mini log cabin block using orange and yellow fabrics.
The points are created as flying geese. You can also note that the "geese" part of the block was created with strips of fabric rather than a single solid piece. In the completed block, this adds an additional border.
The four completed blocks can then be sewn together with sashing strips to create the row. Note how the blocks are rotated within the row.
At this point in time, I honestly don't have a specific plan for this row. To me, that's part of the fun of collecting these row patterns. I'm having fun seeing the different patterns that the participating shops create. I'm also having fun learning some new techniques along the way.  As I have the opportunity to create new rows, I'm anticipating that the inspiration for putting them together into a quilt will come.

I'm going to close out this post by changing from "Sewing Sunshine" to "Sowing Sonshine." Much like the rays of the summer sun, the cares and struggles of the world can also feel oppressive and tiresome. Even in the midst of these cares and struggles, we as believers are still called to be salt and light to our world - that is, sowing Christ's love. I tend to be someone who can get distracted by the task at hand or discouraged by circumstances that I too easily neglect my responsibility to reflect Christ's love to those around me. It is even in those circumstances that we have the opportunity to do good. Paul's letter to the Galatians provides words of encouragement to continue "sowing Sonshine" regardless of circumstances …
"And let us not lose heart in doing good, for in due time we shall reap if we do not grow weary. So then, while we have opportunity, let us do good to all men, ad especially to those who are of the household of the faith." Galatians 6:9-10

Friday, June 12, 2015

Bring on Barbecue Season …

For those of you who have spent much time around us, you know that we enjoy grilling. Although we do tend to use our grill on a year-round basis, we also enjoy the summer months as an opportunity to try out new grilling recipes. This includes recipes for side dishes to accompany what we cook on the grill.
For good or for bad, we do enjoy beans as a side dish. I will let you decide for yourself what that may or may not say about our family. I promise not to be offended by your assessment. A couple of years ago, I tried my hand at traditional Boston baked beans. These make a great side, especially for a traditional barbecue with hamburgers and hot dogs. 
This year, I wanted to try my hand at a recipe that had more of a Southwestern flair. Last year, we purchased a smoker and have enjoyed using it for beef brisket or a pork roast. My goal was to find a recipe that would complement smoked meat and have a bit of spice as well. The recipe that I am sharing through this post uses pinto beans and is actually a compilation of multiple recipes that I found while searching the web.

Pinto beans are regarded as the most popular bean in the United States and northwestern Mexico. The Spanish word for pinto beans is frijol pinto, which means "speckled bean." The skin of the bean loses its speckled appearance once it is cooked. In areas where meat is sparse, pinto beans are often served with rice and cornbread. Together, the amino acids present in these foods provide a complete source of protein.
To soak or not to soak …
Until I tried this recipe (or rather conglomeration of recipes that became my own recipe), I had always soaked dry beans. If time allowed, I would do the overnight soak in cold water. If I found myself in a rush, I would go with a quick soak by bringing the water to a boil. I noticed that several of the recipes that I had looked at didn't call for soaking the beans. I even found an LA Times article in which the author described his efforts in preparing three batches of beans - one using an overnight soak, one using a quick soak, and one without soaking. His assessment was that the non-soaked beans, while taking longer to cook, had better flavor. The Pioneer Woman, Ree Drummond, also claims not to soak her beans. So, I decided to go with the no-soak approach. I will caution you that the beans will take longer to cook so you do need to allow for several hours of simmering.

Here are the ingredients and instructions (If you want fewer beans, feel free to cut the amounts in half). This recipe fed us for days!:

  • Wash and sort 2 pounds of dry pinto beans. Place them in a large cooking pot and add enough water to cover the beans. At this point, you can turn on the heat and bring the beans to a boil. Once the beans are boiling, turn down the heat so that they continue to simmer. Based on my experience with this recipe, the next time I make these beans, I will probably let them simmer for about an hour before adding the rest of the  ingredients. Probably not a big deal either way, but this is my observation after the first attempt.


Add the following ingredients to the beans:
  • 1-2 cups brisket burnt ends or smoked sirloin. We used smoked sirloin since we could prepare it rather quickly to add to the beans. Shred up the meat into small pieces and add it to the beans and water. Its main role is to add a smoky taste to the beans.


  • 1 quart canned tomatoes. We used a quart of our home-canned tomatoes. Feel free to substitute a 30-ounce can of store-bought canned tomatoes
  • 1 large sweet onion, chopped


  • 1 cup barbecue sauce - my recommendation here is to use a more "traditional" style barbecue sauce and to avoid those with more distinctive, unusual flavors. The purpose here is really to add to the flavor of the beans so you want something that will easily blend in with the other ingredients. I chose to use 1/2 cup each of two different sauces.



  • 3 tablespoons of minced garlic (feel free to use more or less based on your preferences). As I've mentioned before, we buy a jar of minced garlic to have on hand in the refrigerator. We just spoon in what looks about right to us.
  • 1-2 jalapeno peppers, seeded and very finely chopped - decide for yourself how much added "kick" you want. For 2 lbs of beans, about 1 1/2 medium-sized peppers works for us. We wanted a little zing but not to be overwhelmed with heat from the jalapeños.
  • 1 tablespoon chili powder - I used a chipotle chili powder that I purchased in Sante Fe. It packs a little extra "heat" and also has a great smoky flavor to it. Again, the goal is some added flavor without overwhelming the beans.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon salt - this is a good starting point for the salt. Adjust as needed.

Add additional liquid as needed during the cooking process. We used close to 2 quarts of tomato juice. Water would probably be fine as well. We decided to go with the added flavor of the tomato juice. We also have plenty of jars of tomato juice on hand in our cold storage room.
Be careful to stir the beans at about 15 minute intervals as they are cooking. You will find that the beans will settle to the bottom of the pot even if it appears that you have adequate liquid on top. Keep your additional source of liquid close at hand, and continue to add more as needed throughout the cooking process. Anticipate at least 3 hours of total cooking time.

Dinner is served!

Monday, May 25, 2015

More Block Testing …

Back in November, I shared some of my experiences as a quilt block tester. Quiltmaker magazine has just released volume 11 of their 100 blocks magazine. I once again served as a block tester. This post features the 14 different blocks that I tested. I'm also sharing links to the designers' web pages so that you can check out more of their work. 
The block at the top is my favorite of this group. It is titled "Snow Cat" and was designed by Jennifer Ball. The cat is cut from wool felt, and I liked the black background that gave the appearance of a nighttime snowfall.
This time around, I had a number of appliqué blocks to test. Continuing with the animal/pet theme, the block on the left was titled "Across My Heart" and was designed by Amy Rullkoeter who is a contributing editor for Quiltmaker magazine. The block on the right was titled "Hang Ten" and was designed by Margie Ullery of Ribbon Candy Quilt Company. Margie was one of the teachers on the Alaskan quilting cruise I took last June and designed the quilts featured in Sewing at Sea Part II. On a fun note, I received this block to test right after I had returned from a meeting in Maui.

These next two blocks have more of a floral theme to them. The one on the left is titled Sun Shower and was designed by Beth Helfter. The one on the right was simply titled "Whimsy" and was designed by Karen Comstock of Quiltricks.
 Continuing with the floral theme, this next block is titled "Hexadaisy" and was designed by Emily Breclaw. This block features 42 paper-pieced shapes, and was the most time-consuming of the blocks that I tested. For this one, I needed to trace and cut all of the paper templates, cut and baste the fabrics to the templates, stitch the individual pieces together and then blind stitch them to the background. 
I also continued to expand my paper-piecing skills. This block was my favorite of the paper-pieced ones. It is titled Basket Star and was designed by Marjorie Rhine. I liked the way that the batik fabrics worked together.
The anchor block on the left was probably the most challenging block to piece with its multiple individual pieces and paper-pieced units to put together. It is titled "By the Sea" and was designed by Barbara Cain. The kite on the right was a great way to use up multiple small scraps. It is titled A Kite's Tale and was designed by Nova Birchfield. I tried out one of the decorative stitches on my machine to create the kite string.

This final paper-pieced block provided another fun way to use up scraps and to combine them in a fun way. I liked the opportunity to mix and match different shades as well as fabric styles within the block. It is titled Scrappy Strippy Kisses and was designed by Heather Kojan.
I also had a few traditional pieced blocks to test. The one on the left is titled Sparkler and was designed by Donna Benham. The one on the right is titled Capital Square and was designed by Kari Carr.


A couple of pieced blocks featured unique patterns within the block. The one on the left is titled Points In and was designed by Denniele Bohannon. The one on the right is titled Reflection and was designed by Denise Starck, the art director for Quiltmaker Magazine. Can you spot my piecing error in this one?

 

The final block that I am featuring in this post is titled "Friendship Circle" and was designed by Corey Yoder. It features thirteen tiny friendship stars. I chose to use prairie style prints for the star points.
As I come to the end of this post, my season as a quilt block tester is also coming to a close. I have greatly enjoyed the opportunity to serve as a tester for three magazine issues and even to design a quilt with some of the blocks I tested. Working on the test blocks has challenged me, helped me develop new quilting skills, and has helped prepare me to for some new projects that I might otherwise not have pursued.
For the present, I'm finding that I need to devote some additional time to some other projects and pursuits so this is a good time to bring this season of testing to a close. I will simply close this post with a few words from Solomon.
There is an appointed time for everything. An there is a time for every event under heaven. Ecclesiastes 3:1

Tuesday, May 5, 2015

Celebrating Cinco de Mayo with Chicken Enchiladas

As I have clearly established with this blog, my family loves to eat. I don't know that we necessarily favor one type of cuisine over another. As long as it tastes good, we are more than happy to give it a try. 

We are definitely fans of good Mexican food. We enjoy Mexican food more often than Cinco de Mayo, but we are always glad to pull out some of our favorite Mexican recipes in early May. One of these favorites is chicken enchiladas. This is a recipe that we acquired from a recipe book that we received as a wedding gift. This recipe book featured Mexican recipes from Spanish teachers from the state of California. This recipe for chicken enchiladas is just one of the recipes we have enjoyed.

Before proceeding to the recipe and instructions, here is a little background on the history of enchiladas. Enchiladas are essentially some type of filling such as meat, beans, rice, cheese, or vegetables, wrapped in a corn tortilla and covered with a chili pepper sauce. In the Nahuatl language which was spoken by the Aztecs, the word for enchilada is chīllapītzalli, which essentially means "chili flute." 
Aztec pyramid
Enchiladas originated in Mexico and are believed to date back to the Mayans whose diet included corn tortillas wrapped around fish. In more recent history, one of the Spanish conquistadors, Hernan Cortes, is described as giving a feast which included foods wrapped in corn tortillas. The first recipe for enchiladas appeared in a Mexican cookbook titled, El cocinero mexicano ("The Mexican Chef"), which was published in 1831.

As with most recipes, we have adapted it a little to fit our preferences. The recipe that I am sharing in this post reflects the modifications we have made. Although this recipe involves a lot of ingredients, it is well worth the time and effort.


Chicken Enchiladas
2 whole boneless, skinless, chicken breasts (1 lb)
1/2 cup water
2 tsp fresh minced garlic (equivalent to 2 cloves)
1 large onion, finely chopped
3 tbsp butter or margarine
tsp fresh minced garlic (equivalent to 1 cloves)
1 tbsp chili powder (we like using a chipotle chili powder that I brought back from a trip to New Mexico - it adds a nice smoky flavor as well as an extra kick of heat)
2 cans (3 1/2 oz) chopped green chilies
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp oregano
1/4 tsp pepper
1/4 cup flour
1 cup chicken broth (may prepare using bouillon cube & 1 cup water)
1 cup heavy cream (may substitute half and half)
1/2 lb monterey jack cheese, grated (approx 2 cups)
12 to 16 - 6 inch flour tortillas (may substitute corn tortillas for a more "authentic" enchilada)

Now for the instructions:
Place chicken breasts in medium sized saucepan. Add water and 2 tsp garlic. Cover and bring to a simmer. Cook just until tender. Cool. Remove chicken and reserve broth. Cut chicken into thin strips. Set aside in a medium bowl.

Saute onion in butter or margarine in medium sized skillet just until soft, about 5 minutes. Add 1tsp  garlic, saute 1 minute. Add chilies, chili powder, cumin, salt, oregano, and pepper; cook 1 minute, stirring constantly.

















Stir in the reserved chicken broth, the prepared chicken broth, and the heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of grated cheese until melted. 

Combine 1 cup of this mixture with the reserved chicken. Preheat oven to 400º.
Divide chicken mixture equally along the center of each tortilla. Here is an idea as to about how much of the chicken mixture we put on each tortilla.
Roll up tortillas and place seam side down in two rows in a 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup of cheese.
Bake at 400 º for 20 minutes or until bubbly. Serve with sour cream and salsa. Mexi-corn and/or Spanish rice make great side dishes.
You will notice that the above picture features a 9 x 9 inch pan. With fewer of us living at home now, we will often prepare the enchiladas in two 9 x 9 inch pans. That gives us one to eat at the present, and one to freeze for later or perhaps share with someone else.