Back in the day I was on the Danceline in high school. Saturday was the annual Danceline Extravaganza where the line performs all of their dances from the year as well as holding a dance clinic to teach girls and boys in Pre-K through 8th grade a routine. This year was bittersweet for me as both of the girls were old enough to participate. Keeley and Kate did awesome and made this former Saintette proud!
Sunday was another basketball filled day with a tourney in New Ulm for Jake and his 5th grade team. They had 3 nail biting games and came home with another 1st place win! It's so fun to watch them grow together as a team and see their "plays" really starting to work!
I also had a Mom-win this weekend! Thursday I made a big pan of Chicken Enchiladas with White Sauce so Scott and I would have something good to heat and eat during our busy weekend. They didn't last as long as anticipated because after suggesting several times that the kids "Just try a bite," ALL 3 decided they liked them! The original recipe was posted by Zweber Farms but of course I never leave a recipe alone (insert Scott shaking his head), so I'm sharing how we like to eat them.
CHICKEN ENCHILADAS WITH WHITE SAUCE
1 - 1 1/2 pounds cooked and shredded chicken (I also make them using 2 - 12.5 oz. cans of chicken)
1/2 of a medium onion, chopped
1/4 teaspoon black pepper
2 teaspoons taco or fajita seasoning
8-10 flour tortillas (I have used corn, too - they are excellent, but tend to fall apart)
4 cups shredded cheese - we like 1/2 Pepper Jack and 1/2 Colby Jack
1/4 cup butter
1/4 cup flour
2 cups chicken stock (if using canned chicken, pour the juice into a measuring cup and fill with water to get 2 cups)
1 cup sour cream (I like Daisy brand best)
1 can of green chilies (optional)
Lettuce (optional)
Cilantro (optional)
Preheat the oven to 400 degrees. Mix the chicken, onion, black pepper, and seasoning in a bowl.
Lay out your tortillas on the table and place a handful of chicken in the middle of each one. Take some of each kind of your cheese and sprinkle it over the chicken.
Grease a 9 x 13 pan. Roll up the tortillas and place them seam side down in the pan.
Melt the butter in a sauce pan over medium heat. Whisk in the flour and cook until it bubbles (make a roux). Slowly add the chicken stock to the pan while whisking. Bring this mixture to a boil continuing to whisk occasionally so it doesn't burn to the bottom of the pan. When it has slightly thickened, remove from heat and stir in the sour cream. Also add the green chilies if you want a little extra heat in your sauce.
Pour the sauce over the pan of enchiladas.
Sprinkle the remaining cheese over the sauce.
Bake for 20 minutes.
We like to eat ours on top of a bed of shredded lettuce and topped with cilantro and a side of re-fried beans with Mexican cheese .
YUM!!!
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