This week, the family experienced a few little hiccups: both sons, ages 2 and 4, are sick and on antibiotics. Well, the sons got the antibiotics, but the dad didn’t. So I have an unheard-of cold coming on, but still pretending to be fine. With all three of these part-time jobs in full swing, how can I afford the down-time? Furthermore, the dad left to go study, but came back in just a few minutes because he accidentally drove over his laptop.
On Monday, I did all the grocery shopping, and cooked about 10 chicken breasts to prepare for the week. This would be enough chicken for for 4 salads with chicken, 2 pineapple chicken pizzas, and 8 chicken enchiladas.
Yesterday, while baking a pre-made chicken pot pie, I put together the enchiladas for today:
Directions:
Preheat oven to 400 degrees F, and pour half a can of tomato (or enchilada) sauce over the bottom of the baking pan.
Then mix all the inside ingredients together:
- 2 cans of 14 oz cream of chicken soup
- 1 cup cheese of choice
- 14 oz sour cream
- 1/4 c green onions
- 1 tsp salt
- 2 cups of chopped or shredded chicken
- 6 jalapeno pepper slices, chopped
Heat up 10 corn tortillas. Fill each tortilla with some of the mixture, and roll. Place the tortillas open-end-down side-by-side in the disch. spread about 1 cup of tomato (enchilada) sauce over the top of the enchiladas, along with green salsa or other sauce of choice. sprinkle cheese over the top.
Cook for about 20 minutes, or until the mixture looks bubbly and the cheese is melted. Now, these are titled “enchilada” in the official recipe, but they are more like a Taco Bell, saucy version of enchiladas. I will update once I get the full Mexican delicious flare.
On another note, I have been making these new headbands over the past week. They have no name, and one day I will write out the pattern:
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