Recipe: Green Chili Chicken Sour Cream Enchiladas

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I am a lady of few words today.  It has been a busy week, and I am not much in a groove of trying new recipes or taking many pictures this week.  I did decide to make enchiladas last night, without even looking for a recipe.  I used my cooking instincts, which I honestly wondered if I had lost since I have been pinning and trying so many other recipes.

I did not have any real intentions of sharing this creation because I honestly just threw it all together.  But, when my family declared it the best enchiladas I had ever made, I knew that I should write it down before I forgot how I made them.  And, if I need to write it down, I might as well share it with everyone.  Luckily I had taken a few pictures just in case it was a winner.

Green Chili Chicken Sour Cream Enchiladas

Green Chili Chicken Sour Cream Enchiladas

Ingredients

3 bone-in chicken breasts

1 1/2 cups sour cream

1 cup chicken broth

1 15 ounce can green chili enchilada sauce

Salt, to taste

Pepper, to taste

2 cups shredded cheese (I used a Mexican mix)

10 corn tortillas

Instructions

  1. Place the chicken in the crock pot, cover it with water, and season it with salt, pepper, and cumin. Cook for 6 hours on high heat.
  2. Remove the chicken and strain the chicken broth.
  3. Shred the chicken. You will need about half of it for this recipe, and you can save half of it for later.
  4. Preheat the oven to 350, and prepare a 9x13 inch pan by spraying lightly with cooking spray.
  5. Mix together 1 cup of the chicken broth and 1 1/2 cup sour cream. Season with a dash of salt and pepper. Add half of the shredded chicken.
  6. Wrap the corn tortillas in a damp paper towel, and microwave for about 30 seconds to soften.
  7. Using a slotted spoon, add about 2 tablespoons of the sour cream/chicken mixture to each tortilla. Wrap up and place in the pan with the seams down.
  8. Spoon some of the remaining sour cream mixture (it will be mostly liquid at this point) over the corn tortillas.
  9. Add 1 cup of the cheese to the top of the corn tortillas.
  10. Pour the green chili enchiladas sauce over the cheese, covering all of the tortillas and allowing the overflow into the sides of the pan.
  11. Add the final layer of cheese, approximately 1 cup.
  12. Bake for 20 minutes.
  13. Remove from the oven and serve with salsa and additional sour cream, optional.
http://cookingformykids.com/2012/05/23/recipe-green-chili-chicken-sour-cream-enchiladas/

Enjoy!

Summer Days – Recipe: Grilled Chicken Fajita Mexican Rice Bowl

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I am not sure how parents who have a baby who is a Senior in high school cope.  I have always been told that you are just prepared for it, and that is why you soak up every single moment of having your children at home.

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All I know is that my baby is almost a Kindergarten girl, and I am trying really hard to wrap my brain (and heart) around that.  Yes, I know that we still have the whole summer before school starts again.  And, trust me, we will enjoy every single second of it.  But, there is a finality in the next few days.

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It is the last few days of it being my last baby at home with me all day.  After June 1, there will be no more days of it being just my little mini me and I running errands, having pajama days, or just being silly.

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So, we are soaking up the days right now.  We are going to the park, having mall dates, and going shopping for crafting supplies.  She does not know that anything is different.  To her, these are the things that we have always done….because, we have.  However, to me, it is very different….because I know the meaning behind it all.  I know where my heart is right now.  I know that the tears come more easily for me.

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I also know that this is a season of life, and I know that Summer and I have truly, truly soaked up every single memory.  She has loved being at home with me, and I have loved having a constant companion.

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Next year will be different for both of us.  But, different is sometimes good.  I know us, and I know that we will make it good no matter what.  We see the sky and envision a rainbow.  We see a pony and envision a unicorn.  We see a change and envision an opportunity for growth.  We see each other and see a momma and a little girl who love each other so much that we are connected even when we are apart.  And, nothing can change that.

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One of the ways that I plan to soak up every single second of the next few days, weeks, and months is by preparing easy, healthy meals like this Grilled Chicken Fajita Mexican Rice Bowl.  It came together so quickly.  I love meals that have separate components because then the littles can pick and choose what they want to eat.

Grilled Chicken Mexican Rice Bowl

Grilled Chicken Mexican Rice Bowl

Ingredients

4-5 boneless skinless chicken breasts, grilled and sliced

Lettuce

Salsa

Sour cream

Rice, cooked

Black beans

Corn salsa

Instructions

  1. After marinating the chicken in your favorite spices (we used lime, olive oil, salt, cumin, chili powder, and pepper), grill it. Allow to cool slightly, and then slice it.
  2. Cook your rice. We used white rice, but you could use cilantro rice, brown rice, or any other kind that appeals to you.
  3. Prepare the corn salsa. The recipe is here.
  4. Layer all of the ingredients to prepare your Mexican Rice Bowl. I put rice, black beans, chicken, corn salsa, tomato salsa, and then sour cream. It is a flexible, easy rice bowl, and you can add or omit any of the ingredients.
http://cookingformykids.com/2012/05/22/summer-days-recipe-grilled-chicken-fajita-mexican-rice-bowl/

So, while I will continue to cook, experiment, and enjoy good food over the next few months, my primary focus will definitely be on my littles and Sean – having fun, making memories, and enjoying our summer days.

 I linked up at the following:

Reasons to Skip the Housework for Tuesday Time Out

Blessed with Grace for Tempt my Tummy Tuesday

33 Shades of Green for Tasty Tuesdays

Naptime Creations for Tasty Tuesday Party

Cooking for My Kids: Project Lunchbox

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Even though I have not been posting pictures and recipes every day, I have still been enjoying participating in Project Lunchbox, hosted by the lovely Marla of Family Fresh Cooking.

I have made Sandwiches cut into cute shapes with fruit,

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Ravioli and Peanut Butter Yogurt Fruit Dip,

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Chicken Taquitos,

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Garlic Bread Cubes with Pizza Sauce,

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Southwest Rice,

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And, Honey Mustard Chicken with Rice, to name a few.

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Mostly, I have just been using leftovers to create a fun, fresh, healthy lunch.  And, the boys have certainly appreciated adding some diversity into the plain ‘ole sandwich routine.

I linked up at the following:

Grateful Belly for What’s New Wednesday

Lil’ Luna for Lil’ Luna’s Link Party

Polkadots on Parade for Wow Me Wednesday

Lady Behind the Curtain for Cast Party Wednesday

Naptime Creations for Tasty Tuesday Party

Simple Living for Foodie Friday