Is it me...or is it really hard to think of titles for each post???? I always think I want to come up with something clever but I never do!! lol Anyway, I have had some very busy days trying to catch up with work after being in the livestock barn at the fair. If we weren't at the fair it seems like we were running up the road to GET to the fair. Well, we are done with that.....for now. We had some much needed rain yesterday. I woke up to severe weather bulletins. We didn't really get the severe weather but we did get rain. It is really dry here so it was welcome. I have a friend who is a dairy farmer and they desparetely need more rain for their corn crop for silage and second cutting of alfalfa. We would have started combining barley yesterday but couldn't because of the rain. Our sunflowers really needed the moisture. I took this picture last night. We had several storms in the area last night. I thought it was kind of neat.Okay, now moving on to another yummy recipe!!
Creamy Chili Chicken Enchiladas!!
These enchiladas are so saucy...( like me says my farmer-- ha) I tell ya you are going to love them!! The nice thing about them is you can make them really rich or you can tone them down to a more healthy, figure friendly meal.....whatever you want! Here is what you will need to make these saucy enchiladas.
1 small onion
4 cloves garlic, pressed in your garlic press or minced
2 tablespoon butter
4 tablespoons all purpose flour
2 cup chicken broth
2 can chopped green chilies
1 teaspoon ground coriander
as much ground pepper as you like
2 cup shredded cheese-- your favorite-- I used monterey jack today
1 cup light sour cream
4 cups chopped cooked chicken
tortillas - flour or corn---I used flour tonight but corn is my favorite!!
In a small saucepan, saute onion and garlic in the butter until tender. Combine the flour and the chicken broth until smooth--add this to the pan slowly--stir in the chilies, coriander and pepper. Bring to a boil and cook until thickened, stirring constantly. Remove from heat and stir in 1 cup of cheese and the sour cream--stir until melted.
Combine chicken and 1 cup sauce or more.......Place chicken filling down the center of each tortilla.
Roll up and place seam side down in a greased baking dish.
Pour remaining sauce over enchiladas.
Bake uncovered at 350 for 20 minutes. Sprinkle with remaining cheese and bake until melted. Garnish with whatever you like!!!! If you are trying to cut down on calories you can cut out the cheese on top and or use lowfat cheese and also you can use light sour cream. Now, on the other hand if you want a really rich enchilada you can use full fat sour cream and regular cheese. They are both very delicious.
Creamy Chili Chicken Enchiladas
that's what's for supper in
Have a great day and thanks for stopping by!
Ya'll come back now!!!
Labels: Family and Farm livin', Farmhouse Favorites - Family Meals