Along with that poor Baby A has been sick, and although she is finally getting over her runny nose, she's been waking up at night screaming. Poor babe. I don't know whether it's nightmares (do babies have nightmares?) or she's just wanting mama, but it has made for some long days.
I've really been questioning my life as a working mom recently. I really can't complain about the opportunity I have to work part time, but when I come to a job that I just.....tolerate, it makes me question whether the time away from Audrey is worth it. Unfortunately we don't have the means for me to not work at this point, so I really don't have a choice. Let's just say I've been rethinking my career life and what I want to do with myself while I'm away from baby. There may be some changes in mama Huebie's future.
Getting back to my original reason for starting this blog....food. I've been making this recipe for...oh about a year, and it's a fan favorite.
I got the recipe from Joyful Momma's Kitchen, but take note that you really can't fit all 10 tortillas into 1 9x13 pan, so we either do less tortillas (usually 6 or 8) or 2 pans.
 |
| White Chicken Enchiladas |
Ingredients:
* 8 soft taco shells
* 2 cups cooked, shredded chicken
* 2 cups shredded Monterey Jack cheese (you can use a bit more if you want them really cheesey!)*3 Tbsp butter
* 3 Tbsp flour
* 2 cups chicken broth
* 1 cup sour cream
* 1 (4 oz) can diced green chillies
Directions:
* Preheat oven to 350 degrees. Grease a 9x13 pan.
* Mix chicken and 1 cup cheese. Roll up in tortillas
and place in pan.
* In a sauce pan, melt butter, stir in flour and cook 1
minute. Add broth and whisk until smooth. Heat over medium heat until thick
and bubbly. * Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
* Pour over enchiladas and top with remaining cheese.
* Bake approx. 22 min. The cheese should just start to brown when done.
Happy cooking!
No comments:
Post a Comment