Cooking for the Family

My parents are in town for the weekend and the family gathered at my house last night. 6 adults and 5 kids. I decided to make chicken enchiladas and my sister made a layered dip with beans, guacamole, sour cream, cheese, and I can't remember what else. I also made a cucumber curry dip to go with some vegetables as a little appetizer/side dish.
I thought the dip was really good but I don't think my family was as enthusiastic about it as I was. Cucumber and curry. What's not to love?
Here is the recipe:

Cucumber-Curry Dip
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon fresh lemon juice
1/2 cucumber, seeded and chopped fine
1 tablespoon curry powder
1 tablespoon minced fresh cilantro

Stir all the ingredients together and season with salt and pepper to taste. Refrigerate the dip for at least 1 hour to allow the flavors to blend. If you feel it necessary, you can season with additional lemon juice and some salt and pepper before serving.

I usually make beef enchiladas, in fact I have never made chicken endiladas before, but after making these last night my husband told me he prefers them to the beef. They were pretty darn good if I say so myself. They were drier, not as saucy as the beef ones I usually make. Again, I don't know how much the extended family liked them, but they were a hit with me and Expert.

Chicken Enchiladas
3 cups shredded cooked chicken (1 1/2 pounds)
3 cups extra sharp (or just sharp, we prefer extra sharp) cheddar cheese, shredded
2 1/2 cup enchilada sauce (see below)
1 (4 0z) can chopped green chilies
1/2 cup minced fresh cilantro
salt and pepper
12 (6 inch) soft corn tortillas

Combine the chicken, 2 cups of the cheddar, 1/2 cup of the enchilada sauce, the chilies, and cilantro. Season with salt and pepper to taste.
Wrap the tortillas in plastic wrap and warm in oven for 60 seconds to make them warm and pliable so they won't tear when you roll them up.
Put about 1/3 cup of the chicken mixture down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam side down in a 9x13 inch baking dish that has been lightly coated with vegetable cooking spray.
Lightly spray the enchiladas with vegetable oil spray. Pour more sauce over the the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake in a 400 degree oven for 20 to 25 minutes. Remove the foil and continue to bake until the cheese browns, about 5 minutes.
Serve with chopped lettuce, lime wedges and sour cream.

Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8 oz) cans tomato sauce
1/2 cup water
Pepper

Heat oil in a 12 inch skillet over medium heat. Add the onion, salt and garlic and cook until softened, about 5 minutes. Stir in the chili powder, cumin and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Sorry, no pictures. I was too busy visiting with the family to think about taking pictures of the food.