Hey Beloved Big Sister in Texas!

Do you ever feel so very excited about something that someone is going through, you could almost burst?!?!

I’ll try to hold it all in. No one wants anyone else’s bursts on their shoes. But I am so excited!!!

Last week was a super special week for my big sister Aurora and her long found love, my cuñado, Rafael.

They bought a house!!!

My heart is bursting for them ♥ look at how precious this place is:

Lovely kitchen and living space above. She has stained concrete floors ♥ 

I’m gonna knit you some socks sis! Brrr… 

Bedroom and bathroom above. 

I am chompin at the bit to get to Texas and re-organize her life.  

And, she has less space than we do, so this means war!!! lol!

She is an outstanding big sister. 

Love you woman, I hope this new journey God is walking you both through will be an amazingly joyous one. 

My Sisters Enchiladas 😉 

So to celebrate her, and my cuñado, I am going to cook (kind of) like my big sister. 

It’s also a good excuse to learn how to post recipes on WordPress 😋

You learn something new everyday folks! So if I mess it up, be sure to lmk.

Something like 3 or 4 months ago I asked Aurora for her very popular and very delicious “Aurora’s Chicken Enchiladas” recipe.

She’s been making them since before I got married. I feel sheepish to admit that I have still yet to make them. 

She was kind enough to share her recipe, but as soon as I read the recipe, I thought… what is this girl on?! 

Internal convo:

Boil a whole chicken?! 

Ugh… I can’t even handle perfectly packed chicken breasts. 

But this is why they always turn out so perfect, she uses a whole chicken.

That pot is too big for my little stove…

Psh… Can’t have all that going on in my tiny kitchen

She is better than me! 

And a resigned

Ugh I hate her…

Not really, but I might have thought it.

We all have staple recipes that we can make from memory. This is hers: Aurora’s Chicken Enchiladas, are hers.

Since I would never — ever– want to steal anyones recipe, wink. I modified the recipe to suit my lazy needs. 

And anyway, If I make it like her, she’ll think I want to copy her. 

See how she’s always trying to copy me…. Geesh…

Take those luscious skinless boneless chicken breast and stick them in a crock pot with a can of drained whole corn kernels and a jar of your favorite salsa, I prefer chipotle.

I love that smoky chipotle flavor.

Cook on high 3.5 – 4 hours.

Once cooked, shred the chicken in the sauce. The meat should fall apart easily. Taste for salt. Because I used jarred salsa I only added 1/2 tsp salt to the mixture.

cooked and ready to roll!

Place a cup of heavy whipping cream in a pan, do not overfill pan. And DO NOT allow cream to boil. Once warmed. You’ll use this to quickly drench your corn tortillas on both sides.

dive!

Although local to Georgia, my brother-in-law works for Olé Mexican Foods in Texas.

Shout out for the awesome tortillas!!! 

Take your drenched tortilla and place flat on a dish and stuff it with a loosely measured 1/4 cup of Monterrey Jack cheese, a 1/4 cup of the chicken mixture and roll to make a lovely enchilada from it. Tortillas can be finicky and could potentially start breaking apart and make you want to curse! Just breathe and stuff them less.  

it’s messy

Place the rolled enchilada seem side down in a baking dish. Makes about 16 enchiladas, which is what a dish 9″ x 11″ will hold. You can make just 8 in 2 different dishes — if you want to save them for another day. Or if you are picky about not double layering them. I double layer. 

get them in there like a sweetly swaddled baby

With your leftover cheese and whipping cream, make a cheese sauce to top your enchiladas with. Just add the remaining cheese to the cream and simmer gently until all is mixed and melted well. 

Top enchiladas with remaining meat mixture and then cheese sauce. 

This is such a great recipe for sharing. Or not.

People in Texas always do it big! 😉 

And don’t forget it’s almost Cinco de Mayo!

It lands on a Friday night too. A good excuse to make some Mexican food and margaritas and have some folks over. 

tasty stuff coming your way

Chipotle Chicken Enchiladas

• Servings: 6-8
• Time: 4hrs 30mins
• Difficulty: easy
• Print

Ingredients

2-3 pounds (3 count) boneless chicken breast

1-16 ounce jar of already prepared chipotle salsa – Trader Joe’s has tasty lower sodium options. 

1-16 ounce can of whole kernel corn

1-1/2 cups heavy whipping cream (reserve 1/2 cup)

16 corn tortillas

1-1/2 cups shredded Monterrey Jack cheese (reserve 1/2 cup)

Salt to taste

Cheese Sauce from reserved ingredients:

1/2 cup heavy whipping cream

1/2 cup Monterrey cheese

Directions

Preheat oven 375º F. Clean and prepare chicken breast as desired. Pat them dry. Place in a 4 qt crock pot with a can of drained whole corn kernels and a jar of your favorite salsa. I prefer chipotle.

Cook for 3.5 – 4 hrs on high. Once ready, shred chicken directly in the pot. Salt to taste.

Place a cup of heavy whipping cream in a pan, DO NOT allow cream to boil. Once warmed. You’ll use this to quickly drench your corn tortilla on both sides. This softens them and makes them more pliable.

Take your drenched tortilla and place flat on a plate. Stuff it with a loosely measured 1/4 cup Monterrey Jack cheese, a 1/4 cup of the chicken mixture and roll to make a lovely enchilada from it. Tortillas can be finicky and could potentially start breaking apart. Stuff them less. If you are successful they should fold over nicely.

Place them seem side down in a 9″ x 11″ baking dish. 

Cheese sauce: with the left over cheese and whipping cream make a delicious cheese sauce to top your enchiladas with. Just add the remaining cheese to the cream and simmer gently in the pan until all is mixed and melted well. 

Top the enchiladas with remaining meat mixture and cheese sauce.

Bake foil covered for 15 minutes. Uncover and bake 5-10 more minutes. I like my enchiladas with a slight crunch on top. 

Buen Provecho! recipe courtesy of http://www.togetherisourfavoriteplacetobe.com