No meetings or sporting events to attend tonight. In honor of this momentous occasion, I am cooking dinner for my family. Chicken enchiladas are just what we need tonight. Warm and comforting on an night that’s going to be cold. Today at work I had to walk over to another part of the central campus, and I literally had tears streaming down my face from the wind by the time I arrived. I’m going to assume the windswept look was becoming. Let me live with my delusions; they make me feel better.
Work today did not show much improvement over yesterday. Lots of meetings, lots of issues. I need to come to grips with the fact that it’s going to be that way for the near future and move on. I am thankful daily that at least I work with great people at an excellent school. I know not everyone can say that.
But, bad day aside and in continuation of my shallow television viewing theme from the other day, tonight is American Idol night. We’re going to hang out an watch while eating dinner. Go ahead, tell me how we’re supposed to be focusing on great conversation and not the television while we eat. Normally, that is the rule around here, but I’m in the mood for an exception today. The two younger kids took care of the Valentine’s preparations last night. Their boxes are adorable, and the cards are all addressed, so we have some unexpected free time.
Here’s the enchilada recipe. Take it from the Texas girl, try them; you’ll like them!
15 oz. cooked chicken breast (can use canned to speed up prep time)
8 corn tortillas
7 oz. green tomatilla salsa
1/2 can chopped green chilies
1 c. heavy cream
Mexican blend cheeses (I use a combination of the kind with and without taco seasoning)
Cut chicken into bite size pieces or drain if using canned chicken. Combine chicken, salsa, and green chilies in medium bowl. Heat approximately 1 inch of oil in small skillet. Pour cream into bowl large enough to hold tortillas and salt to taste. Fry tortillas one at a time for approximately 5 seconds each. Drain tortilla after frying on paper towels and then add to bowl of cream. Spray baking pan with cooking spray and then divide chicken mixture evenly among tortillas, rolling to make enchiladas. Pour remaining cream mixture over enchiladas. Top with cheese. Bake for 25 minutes at 325 degrees.