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Monday, October 29, 2018
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Friday, October 19, 2018
Friday End of the Week Recap
Alligators. They had just put some crickets out for them to eat.
Here is a photo and video of the milk frogs:
Sunday, October 14, 2018
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Wednesday, October 10, 2018
Saving Money on Prescription Drugs
Monday, October 8, 2018
White Chicken Enchiladas
White Chicken Enchiladas
Ingredients
2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas soft shell
2 cups shredded chicken
3 tablespoons butter
8 flour tortillas soft shell
2 cups shredded chicken
3 tablespoons butter
3 tablespoons flour
2 cups of chicken broth
2 cups of chicken broth
1 cup sour cream
1 - 4 ounce can diced green chilies
Salt and pepper
Salt and pepper
Instructions
Preheat the oven to 425 degrees.
Cook & shred chicken breast and mix with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture evenly.
Cook & shred chicken breast and mix with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture evenly.
Roll them up tightly and put them in a greased 9×13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour.
In a saucepan, melt the butter and add in the 3 tbsp of flour.
Mix and cook for about one minute.
Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency.
Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency.
Whisk over medium heat until it is thick and creamy (about 5-8 minutes).
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown.
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown.
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