May 31, 2008

What's for dinner?

We have been blessed beyond scrumptious these past weeks! The Shooter Family has been in Hog (Beef, Chicken, Turkey, Dessert, You-name-it!) Heaven!

Thank you from me seems so small a token for the act of love and support these dear Sister-Friends have shown.

Yet, that is all my heart keeps singing ~ Thank you. Thank you. THANK YOU GIRLS!

committing to a meal
planning a meal
shopping for a meal
preparing a meal
cleaning up after a meal
delivering a meal
making me smile from ear to ear when I remembered you were coming to my rescue!
loving us and supporting us in such a helpful, meaningful way

You all have ROCKED our limited culinary worlds. So guess what people? I have asked (begged in some cases) for each of them to submit their recipes so I can share with you.

I wanted to put them on in order...but, that's not gonna happen cause I seem to have a few shy friends that forgot what I'm like when I want something real a recipe. You listening Sister-Friends? I'm coming to your kitchens to get those recipes...or you can just email 'em to me and save us both the blubbering I can so easily resort to in times of emergency.

This was from my friend Jen.

Here’s the recipe for Chicken Enchiladas. This is a large recipe (2 - 9x13 pans) and it can be halved. We make the whole thing and freeze half.

For the Enchiladas:

2 pkgs (8 ct.) flour tortillas
3 lbs chicken, broiled and chopped fine (I use frozen boneless, skinless chicken breasts)
2 lbs Monterey Jack cheese, shredded

Lay all the tortillas out on the table and evenly distribute the chicken and cheese between them. Roll them up tightly and place 8 in each 9x13 ungreased pan.


1 cup butter (not margarine)
1 cup flour
6 cups chicken broth (I use water off of broiled chicken)
2 cups sour cream
Jalapenos, chopped fine to taste (*I also use some of the juice off of the jalapenos for flavor without adding more chunks of jalapeno)
1 to 2 tsp salt (**taste while adding salt. It will take more than you might expect to get the right flavor. Don’t be afraid to add more. I usually do it one generous pinch at a time tasting after each addition)

Preheat the oven to 350 degrees. In a large sauce pan melt the butter and add the flour. Mix well and pour in all the broth. Bring to a boil and stir continuously until thickened. Add the remaining ingredients noting * & ** above. Evenly distribute between the two pans of enchiladas using a rubber spatula to separate the individual enchiladas and allowing the sauce to run between them. Cook in the preheated oven for 25 to 30 minutes or until heated through.

Allow to cool a little before serving. They will be quite hot but VERY good!!!!!

Thanks Jen! Very good was an understatement!


ShEiLa said...

Sounds absolutely delicious. I am gonna have to try it. I'll make two pans and share one with a friend. Too cool that it's a large recipe. You never know when a shared meal just might save the sanity of another mother. (and if the mother is yourself... that oK too!) toodles, Sheila

Flea said...

Mmmm. Looks like I'll be making enchiladas tonight!

Queen B said...

What a great idea! I look forward to all of your recipes!

FerLee said...

My mom and I tried something new this weekend with this recipe. We made up a 1/2 recipe of white sauce (adding extra jalapenos for a kick) and added a Quesadilla blend of cheese. We melted the cheese in the sauce and added a few green onions. It was a good queso dip for chips, but even better as a bread dip. I think the next time I try it I'll just add Monterey Jack cheese because I like the flavor of it better.

Just thought you might like the queso idea.

faroutmom said...

This is a recipe I love, but can never seem to keep track of. I ask Jen for it often. I have it in several places now.

We add homemade salsa to ours, and they are yummy.