just got home from bible study. i'm always a little worn out after leading. i love it but i always need a little time to turn of my brain and just not think for a bit!
my little lady is at school and my little guy is down for his nap. i made this for lunch...
nothing better than a big salad and a nice quiet house!
this weekend was busy! we painted.
it's our family room. it was a yellow-white color. since the room doesn't get direct sunlight it is a hard room to pick a color for. i went with polar bear white, to brighten it up a bit! it looks much better!
we also had some friends over and had a ton of fun! i made two types of enchilada casseroles. one of the recipes you can find here.
the other recipe is from our friend Joy, who use to live by us in PNG...
1 cup mushrooms
1 can of roasted green chilies
1 cup of sliced black olives
1 cup of sour cream
1 can mushroom soup
1 bunch green onions
1 tsp chili powder
½ tsp cumin
1 cooked boned chicken breast per serving
1 dozen white flour tortillas
1 cup of sharp cheddar cheese
If you have not done so before hand, boil the boned chicken breasts for 20 minutes, remove skin and set aside to cool.
Combine cream of mushroom soup, mushrooms, chopped green onions, olives, chili powder, cumin, sour cream and mix thoroughly.
Spray a 9 x 13 pan with cooking spray
Shred cooled chicken breasts
In a flour tortilla place a line of shredded chicken with a line of roasted chilies, pour sauce on top so that the chicken and green chili slice is covered, roll and put seam side down in pan. Continue with this process until the pan is filled. Cover rolled tortilla with grated cheddar cheese, and sprinkle garnish of a few more olives on top.
Bake at 350 for 30 minutes.
Serve with sour cream and guacamole.
Oh this makes me want to make enchiladas. Maybe I will have to invite people over. I got the recipe from a lady named Lynn who also worked in PNG.ReplyDelete