Hello Friends!

Cole and I are in the middle of reading Gary Chapman’s novel, The 5 Love Languages, and in this process we are discovering how each other feels loved. I have learned that Cole feels loved in a variety of different ways, but one of the most impactful ways is acts of service. He loves it when I cook something up that is satisfying. He loves it even more when I make plenty so that he can take the leftovers to work the next day! Today I am going to share one of his favorite meals, creamy chicken enchiladas! For those of you that are on a budget, this recipe is affordable and easy to make. My mother gave me this recipe right when I graduated high school for one of my “go to” first time recipes and it has become one of our favorites!

Here is what you are going to need:

This recipe serves four people, but Cole and I just cut this recipe in half for just the two of us

INGREDIENTS

-9X13 GLASS PAN

-8 FLOUR TORTILLAS

-3 CHICKEN BREASTS SHREDDED

-1/2 CUP CHOPPED ONION

-4 CLOVES MINCED GARLIC

-1 TSP PEPPER

-3 TBS FLOUR

-2TBS MARGARINE OR BUTTER

-1 (8 OZ) CONTAINER OF SOUR CREAM

-2 CUPS CHICKEN BROTH

-1(4 OZ) CAN OF GREEN CHILIES

-1 CUP MONTARY JACK CHEESE

INSTRUCTIONS

1. PREHEAT THE OVEN TO 350 DEGREES 

2. COOK THE ONION, GARLIC, A PINCH OF CORIANDER AND PEPPER IN THE MARGARINE OR BUTTER UNTIL TENDER

3. STIR FLOUR INTO SOUR CREAM AND THEN ADD IT TO THE ONION MIXTURE

4. ADD THE BROTH AND CHILIES ALL AT ONCE

5. COOK UNTIL BUBBLY AND THICK

6. REMOVE FROM HEAT, STIR IN 1/2 CUP OF CHEESE

7. STIR SOME OF THE SAUCE INTO THE  SHREDDED CHICKEN AND THEN ROLL UP THE MIXTURE INTO A TORTILLA. REPEAT THIS PROCESS AND THEN TOP WITH THE REMAINING SAUCE

8.PUT INTO THE OVEN FOR 35 MINUTES, THEN ENJOY!

For this recipe you can add whatever you would like on top. Cole and I like to add lots of cilantro, and sometimes we put black olives. Avocado is usually a perfect topping for any Mexican dish as well!