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The Circle of Life

by on ‎11-11-2015 11:42 AM

James and I spent the weekend at our daughter’s house.  (It still sounds funny to say that).  We headed over Friday evening when James got home from work.  I called ahead to say that we were on our way and that we were hungry!  I fully expected that we would order a pizza and salad when we got there, our typical Friday night fare, but I was thrilled that when we arrived they were both in the kitchen making dinner!! 

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On the menu was chicken enchiladas, homemade guacamole, chips and salsa.  It was delish!!  For all parents out there, just know that although at times it seems like your children are not paying attention to you, they are.  And there is nothing more rewarding than seeing your children grow into adulthood and watching them take on the world. 

 

Lauren & Chelsea even went out of their way to make sure Buzz felt welcome.  He has his own bed at their house and they stocked the pantry with his favorite treats!!  Buzz said thanks to his big sisters. Smiley Happy 

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I spoke with my mother after we got home and told her about the wonderful weekend we had.  She said, “Now, you know how I feel when I come to visit you and your sister.”  Touché.  The circle of life…

 

Here is the recipe they used.. which is my Chicken and Mushroom Enchiladas recipe!

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White Chicken & Mushroom Enchiladas

 

Ingredients:

10 soft taco shells (I used flour)
2 cups cooked, shredded chicken (in a hurry? use a store bought rotisserie)

2 cups chopped mushrooms

2 cups shredded Monterey Jack cheese
3 Tbsp. butter

1 tsp Olive oil
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

 

Instructions:
Preheat oven to 350 degrees. Grease a 9×13 pan. Saute onions & mushrooms, set aside.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, chilies, onions & mushrooms. Do not bring to boil, you don’t want curdled sour cream. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. Pour sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

Tips and Suggestions: * Add a cup of salsa to the chicken mixture.

 

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