Melisande, I agree. I want corn tortillas in enchiladas too. And preferably homemade. Beverly, here is another one that I like. You can add chicken to the layers. Home Cookin Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Although it is a bit old, how's the budget going? ;) BTW, it sounds like you're near Lexington and there is an Aldi in Lexington. Could be worth looking into it when you're there. Or check to see if there's one closer to you. I really like Aldi for a lot of things and do WAYYYYYYYYYYY better there than with a warehouse club membership. You never know for sure what you'll find there an no doubt, not everything is a bargain, but on staples they have in stock, I'll save far more than when I had a Sam's membership. The way to shop Aldi is to check the website for their ads. Not all the stores get all the things on the ads but you can see some of the pricing. They only carry about 1400 SKUs and if it doesn't sell, they don't keep it around. Their business model is extremely low overhead and high turnover. It's cash or an acceptable debit card only and you put a quarter deposit on a grocery cart so have cash and a quarter (or more if you need more carts!) Another thing I've noticed is Target has gotten really competitive on a lot of things and downright cheap on others.

Rebeccamom- here is my recipe. I don't actually measure when I'm cooking so the amounts are approximate. Sour Cream Chicken Enchiladas 1 pound chicken breast 1 medium sweet onion 1 bell pepper 2 cloves garlic 3 Tb olive oil 2 Tb butter 1/4 cup flour 2 cups chicken broth 1 cup sour cream 1-4 oz can green chilies 1 cup shredded Colby jack 8 flour tortillas Heat up olive oil in a skillet and add chicken. Mince garlic over chicken. As chicken is cooking, chop up onion and bell pepper and add to the oil. Stirring and tossing until cooked. Remove chicken and chop or shred then return to pan and remove from heat. In a small saucepan, melt butter and stir in flour (making a roux). Add chicken broth and stir constantly until it is boiling, boil for one minute and remove from heat. Stir in sour cream and green chilies. Now time to assemble! Preheat oven to 350°F Spray a 9x13 dish with cooking spray. Take a flour tortilla, add some chicken mixture and shredded cheese and roll up. Place seam down in pan. When they are all rolled, pour your sour cream sauce over the top and sprinkle any remaining shredded cheese over it. Bake at 350° for 20-25 minutes. Hope you enjoy it!

Sue, I just noticed that you asked about our main meal of the day. I have two - breakfast and dinner. I rarely eat lunch except when I plan lunch out with a girlfriend(s) or my husband. In that case, I skip breakfast. Sometimes I'll have a light snack between breakfast and dinner, something like a handful of almonds, small serving of fruit, celery and peanut butter or a small yogurt.