Tuesday, January 24, 2012

For This Page: Playing catch up!

For This Page: Playing catch up!: I know it has been a while since I posted last. Sad that my last post said the same thing, but I will be better about that now that the wedd...

Playing catch up!

I know it has been a while since I posted last. Sad that my last post said the same thing, but I will be better about that now that the wedding planning has come to end! I am officially Rebekah Page, I know I have been for over a month now, but hey I have been super busy. Nina and Travis have already given me my pictures and cant wait to share them with you. I am still trying to figure out which ones I am going to post, since my photographers were so amazing and gave me 681 photos to choose from! Until then here is a recipe I tried recently. Thank you Joyful Mommas Kitchen for this delicious dinner! I improvised a little on this and it turned out AMAZING!



Ingredients:
10 tortillas ( I used HEB fresh homemade tortillas)
2 cups of cooked shredded white chicken ( I used one of those rotisserie store bought chickens)
2 cups of shredded Monterey Jack cheese
3 Tbsp. of butter
3 Tbsp. of all purpose flour
2 cups of chicken broth
1 cups of sour cream
1 can (4oz) of green chillies

Steps:
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix shredded chicken and one cup of shredded cheese. Place a small hand full of mixture into each tortilla and place in pan.
3. In a sauce pan, melt butter, then stir in flour and cook for one minute. Add broth and whisk until smooth. Heat over medium heat and until it is think and bubbly.
4. Remove from heat and stir in sour cream, and chillies.
5. Pour sauce over enchiladas and top with the remaining cup of cheese.
6. Bake for 22 minutes, then set to broil for 3 minutes, or until cheese is brown. (only took my oven 2 minutes)

Stayed tuned for my wedding photos real soon! Also try the recipe I promise you will not be disappointed!!!!