Yummy Recipe

Today was my last Artist Trading Card Tray class, I showed one of my little cards the other day, and this is one of the other ones on my tray.  Mine are going to be vintagey shabby trading cards cause I love that kinda stuff.

I wanted to show you the other girls from my classes.  I don't have a picture of everyone cause a few girls wanted to wait till they finished their trays.

Here's Saturday's class, busy girls, it was fun seeing the different things everyone brought to put on their tray.

Here's Sharon, she was not really sure when she got to class what she was going to do, then she figured she would do one for her daughter, she made a few and then wanted to go home and finish cause then she knew what pictures she wanted and stuff.

Here's Melissa, she is doing a ME tray, and it's fun red glitter paper, purples and blacks, I can't wait to see it done.

Julie pretty much got hers done, she had pictures that went the long way, so she turned the tray on its side. She even used a Izze drink cap, and she made me want to try it, it sounds yummy.

This is Karen, and she is Julie's Mum, they are fun at class, and it makes me miss my Mum a whole lot. She also turned her tray to the side, and she had sepia toned photos and they looked really cool.

Here's Krista & Michelle, they are fun at class too. They drive from Phoenix to get here so I hope they know how much I appreciate that.  Krista did one with her family, and Michelle did hers with her trip to Paris, she came prepared too, she had a box full of fun embellishments and photos of her trip.

Here's Liz, and she is making one for her daughter who is getting married, she has some pretty cool stuff, she had lots of fun little tricks up her sleeve and she could teach me a thing or two on collaging.

This is the full card, they are only 3 3/4 " x 2 3/4" big just to give you an idea.  These are some old buttons from my button jar, I had got some old buttons from Granny and then over the years I have cut them off shirts and stuff like that, so I wanted to use these and they matched the cherry cobbler seam binding perfect.

So last week Sharon gave me a chicken enchilada recipe that she got from her friend Terry and I made it and it was so good.  We had company that day, so I don't think we had any left overs even.  So I wanted to make it again.  I by accident got the wrong kind of tortillas so it was not as good, as they seemed to soak up a lot of the juice and you tasted too much tortilla.  You want to get the thin kind, not the thick ones.  Jeff said next time he will go down to the little Mexican grocery store and get them, cause they are really good.  I need to time it with when our neighbor makes them, OMG! he'll bring them over sometime, still warm.  I think his wife makes them in a skillet over a fire.  I always pull one right out of the bag and eat it. It's so funny, one time they came over Juaqin and his wife Maria, Juaquin speaks english, Maria does not.  So us wives just stood there smiling at each other while the hubby's gabbed. Needless to say, we don't do things as a couple, but they are awfully nice neighbors.

So anyway, here is the recipe, but just remember about the tortillas.

Chicken Enchiladas

2 tbsp butter

1/4 cup flour

2 1/2 cups chicken broth

1 tsp coriander

4 oz can chopped green chilis

2 cups cubed chopped chicken ( we used the canned chicken from Price Club – it will be two 12.5 oz cans)

1 cup shredded monterey jack/colby jack cheese

8 flour tortillas (7-8 inch size) I actually get about 10-11

1 cup of shredded cheddar (or just use the same cheese for all)

Melt butter in the saucepan, stir in flour gradually, then add broth and bring to a boil, cook for 2 minutes till thickened. Stir in coriander and 1/2 of the chilis.

Meanwhile in a bowl mix the chicken, shredded cheese, other half of chilis – mix together. Then spoon 1/3 cup of mixture per tortilla ( I kinda eyeball it). Roll up and place seam side down in 9×13 inch pan, after you have them all in the pan, pour the sauce over them, then sprinkle with the shredded cheese ( I usually double the cheese I sprinkle on cause Jeff likes lots of cheese).

Bake at 375 degrees for 18 minutes.  Serve with sour cream and salsa, or Sharon likes to serve it with rice.

Let me know if you like it.

Oh and just so no one asks, here is proof that I didn't use my girls for the enchiladas.

Here they are drinking out of the water puddle left from the water hose, I think this would be chicken's way of standing around the water cooler at work…ha! "Cluck! Cluck! Did you hear that Gladys got a toe ring?"  "OMG! Cluck! Really?"  

Well this old girl is off to bed, I didn't sleep worth a hoot last night, I bet I woke up every hour and tossed and turned.

Have an awesome Tuesday and thanks for stopping in.