Wednesday, April 7, 2010

Feeding the Baby Momma

Our friends Jeff and Sarah welcomed their first child into the world February 25th.  Kaily Elizabeth is seriously beyond cute...I mean just look at that picture!  (Taken by our talented friend Brea).

Is there something in the water?  I know so many women who have been increasing the World's population within the last two years...so many!  I'm beginning to feel a little left out.  Just a "little".  Matt and I are not quite ready for any additions just yet.  In the meantime, we are celebrating God's little miracles surrounding us.

Jeff and Sarah are adjusting to parenting beautifully, and they are blessed to have many friends and family nearby to help.  They were able to go WEEKS without having to cook!  Here's my contribution to their new mommy and daddy tired and hungry tummies...Chicken Enchiladas!  This recipe was given to me by a family friend at my Bridal Shower in Longview, and I've made it twice for new parents now.  For a vegetarian version, you can omit the chicken and add peppers and onions (or maybe mushrooms), and also use veggie broth instead of chicken stock.

Filling:
4 chicken breasts, cooked and diced
8 oz cream cheese
1 1/2 Tblsp butter
1 med onion, diced
4 oz diced green chilies
1/2 tsp black pepper
8 flour tortillas
1 1/2 C grated cheddar cheese

Sauce:
2 Tblsp oil
1/2 diced bell pepper
1/2 diced onion
1/2 carrot, shredded
1 minced garlic clove
2 Tblsp flour
1 C chicken stock
4 oz diced green chilies
1 C sour cream
1/2 tsp ground cumin
Salt to taste

To make sauce:
Heat oil in sauce pan.  Saute onion, bell pepper, shredded carrot, and garlic until onion turns transparent. 

Stir flour into onion mixture and cook one minute.  Add chicken stock and green chilies.  Cook until mixture thickens.  Stir in cumin into sour cream in a small bowl, and add a little of sauce to sour cream.  Then stir sour cream mix into sauce.  Cook on low heat until heated through.  Add salt to taste.

To make filling:
Mix softened cream cheese with diced chicken.  Brown onions and chilies in butter then add to chicken mixture, add pepper to mixture and mix well. 

Assemble:
Fill tortillas with chicken mixture, roll up, and place seam side down in greased baking dish (I used disposable baking dishes from the grocery store to help with clean up).  Pour sauce over tortillas and top with cheese.  Bake at 350 degrees for 25-30 minutes.  (I put the sauce in a large ziplock and the cheese in a small ziplock and wrote down the directions.  That way it could be stored in the fridge or even frozen if they didn't want to eat it right away)

I made Spanish rice (from a box, not from scratch) and all they had to do was heat it up.

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