I woke up thinking about Red Chicken Enchiladas this morning, but I needed a couple of things from the grocery store so we took a walk into town to get them. It's about 45 degrees and very damp today. It's going to rain all afternoon and evening again. Love it.
Ken says dragons live up there.
We saw two eagles fly overhead screaming at each other. I couldn't get my camera out of my pocket in time, darn it. They disappeared into the trees up there.
We like to stop and look at the bulletin board outside the community center when we walk or ride our bikes into town.
I commented on the price for the "Red Fur." I said that wasn't bad for a fur coat, but who would wear a red one? Ken just looked at me and blinked. "It's for Red Fir wood, not a fur coat!" Oh. LOL. Can you tell I'm from Dallas?
Oh my. Somebody's depressed.
Or they smoked too much pot last night. Hahaha.
If you can't read it, it says, "Even the darkest night will end and the sun will rise."
We saw these guys dressing their bucks they got this morning.
Kinda sad, but I guess it's how you look at it. They were very pleased.
Look at all the turkeys!
Click on the picture for a better view.
There were even more than this. This is just all that fit in the shot.
Okay, so about those enchiladas...
I got everything I needed and put them together.
I froze one of these and baked the other two.
We'll have leftovers this week.
I like to use this recipe for chicken enchiladas instead of the one with chicken soup and sour cream that makes a creamy sauce. These have great flavor and are different. I also like this recipe because you use canned chicken meat. Easy.
Red Chicken Enchiladas
1 large can of white chicken breast meat (12.5 oz), drained
4-oz can of chopped green chilies
1 packet dry onion soup mix
1 cup sour cream
2 cups cottage cheese
1 1/2 cups Monterrey Jack cheese, shredded
10-12 flour tortillas
20-oz can of red enchilada sauce (I like Rosarita brand; don't buy Las Palmas brand! It's awful.)
1 cup shredded Cheddar (for topping)
Preheat oven to 350 degrees F. Spray a casserole dish with non-stick cooking spray. Spoon a small amount of enchilada sauce into the bottom of the dish and set aside. Mix filling ingredients in a large bowl. Spoon onto tortillas, add some Jack cheese, roll up and place in your sprayed casserole dish. Top with enchilada sauce and sprinkle with cheddar cheese. Bake uncovered for 30 minutes until hot and bubbly. Serve with additional sour cream and salsa for topping.