Growing up, my family's schedule seemed to revolve around mealtime. I have to attribute my love for home cooked food to my mother. She didn't believe in cereal and made us breakfast every morning. I think that deserves some kind of award. Pancakes were my favorite breakfast growing up and my mom made hers from scratch. To be honest, I didn't know you could buy pancake mix at the store until I went to college. I don't claim to be a fabulous cook. I just wanted a place to keep and share all the recipes I love.
My family all came together in the evenings to eat dinner. It was at this time that relationships were built and strengthened. I believe that family dinner is an important tool for cultivating love and strengthening the family. This is why I cook. This is why I share.

Monday, March 24, 2008

Green Enchiladas

The yummiest enchiladas EVER!

  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 2 cans green chilies
  • 1 8oz. package cream cheese cut into strips
  • 1 jar salsa verde
  • 1/2 can black beans
  • 1 can refried beans
  • 6 flour tortillas
  • mozzarella cheese, grated
  1. In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
  2. In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
  3. Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
  4. Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
  5. Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.
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1 comment:

Kim said...

Laura, I made these and they were wonderful. MMMMM,Good. I'll be trying a few more of your recipes.

May 28, 2008 at 1:40 PM

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