Wednesday, September 18, 2013

Dirty Share #3 ~ holiday version

I have some MORE of the the projects I made last year for my term on the Splitcoaststampers Dirty Dozen Design Team to share with YOU!

It was SO much fun and such an honor.

These cards/projects could only be seen in the Dirty Dozen gallery until now.


This card uses One of a Kind Winter
 

this one uses Santa Baby!
 

and this one uses the SU! stamp set Owl Occasions:

I will make something NEW soon, PROMISE!
Thanks for hanging in there and I really hope you like these FUN Holiday cards!


Have a FABULOUS day!

Tuesday, September 17, 2013

White Chicken Enchiladas

You're right! This is NOT a recipe blog.
and you're RIGHT, too, that I've taken way too long off from being crafty/stampy/bloggy.
Sometimes you just need a break.
Know what I mean?
But I'm trying to be done having a break, so don't give up, I'll be back :)

For now I just wanted a place to save this yummy recipe I made last night so this is the place!

I was in the mood for Chicken Enchiladas so I searched Pinterest, of course, then made my own with the ingredients I had at home already...since it was already 7:30pm there was no running to the store!

3-4 cups cooked shredded/diced chicken
2 cups of 2% sharp cheddar cheese
1 cup light sour cream
2 cups fat-free reduced sodium chicken broth
1 7oz. can chopped greed chiles
1 diced jalapeno (to your taste)
1 diced small sweet onion
2 tbsp. butter
1 tsp. olive oil
1 tbsp flour
8 flour tortillas
salt and pepper to taste

Heat oven to 350*

To make enchilada sauce:
Melt butter in large skillet add olive oil and diced onion and cook onion for a few minutes, just til soft. Whisk in flour and cook for a minute or 2 until combined with butter and onions. Add in chicken broth 1/2 cup at a time, thicken as you add each 1/2 cup of broth. When all of the broth is added and sauce is thick, add in sour cream and whisk to combine. Add in green chiles and jalapeno. Add salt and pepper to taste.

To make enchiladas:
Combine shredded chicken and 1 cup of cheddar cheese.  Roll chicken mixture into each flour tortilla and place seam side down in baking dish.

Pour enchilada sauce over enchiladas. Sprinkle with remaining 1 cup of cheddar cheese.

Cook at 350* for 35-40 minutes until top is brown and sauce is bubbly.

EAT!!