When I deleted this blog, I was frustrated. It didn't have a clear purpose and I couldn't speak my mind. I am a very open person and really, have no problem sharing my thoughts/ opinions/ etc. on the world wide web. Some people in my life, however, see things differently and therefore, I was always monitoring what I wrote which became very tiresome.
BUT here I am, with a great recipe to share, 20 weeks into a pregnancy, trying to work out consistently and eat healthy, and there are just some things I want to share! So, I will be working on writing with a purpose and respecting the privacy of my family members but I guess I just couldn't stay away.
To celebrate, here's a recipe for CHICKEN ENCHILADAS that I promised a few I would share:
2 large cans chicken or 1 pound cooked & shredded
small chopped onion
8 oz. softened cream cheese
1 C Colby jack shredded cheese
Mix all of the above together, put in 8-10 small flour or corn tortillas and place in greased or buttered baking dish.
1 can cream of chicken soup
1 C milk
8 oz sour cream
Mix sauce together and pour over enchiladas. Top with 1 C shredded cheese and bake at 350 for 30 minutes.
This can be made ahead and cooked later, can even be frozen for later use. If I was smart, I would have made two pans and froze one so I could have one in the freezer when the baby comes. I need to start doing this and build up some freezer meals. That will make life with a newborn a little more simple!
Also, next time, I am going to make some Mexican rice and add that to the meat mixture.
Thanks for reading my blog and don't forget to check back for updates!