White Chicken Chile Enchiladas

Let me start by saying, THESE ARE DELISH!!!

I have tried many different ways to make green chile enchiladas, and so far this is the best recipe I have made! I found a similar recipe on Pinterest, and tweaked it after following that one to the T.

Green Chile's are NOT spicy. My 18 month old ate these like they were cake...seriously. I did spice mine up a bit by using Pepper Jack cheese. Monterey Jack or a Mexican Blend would work great for those that want to cool it down a notch.

Ingredients:
Flour or Corn tortillas (I prefer Corn)
About two cups of cooked/shredded chicken
2 cups of Pepper Jack Cheese (Monterey Jack or Mexican Blend would work great)
3 Tbsp of butter
3 Tbsp of Flour (all purpose)
2 cups of Chicken Broth (I use the 30% less sodium if I am not using homemade)
1 cup of sour cream
1 can of green chile's (the recipe I found called for 4oz but I used 8oz and it was AMAZING)

Before I give directions, let me add a few comments....

*You can add the chicken mixture  to individual tortillas and roll them up...OR you can layer the tortillas in the casserole dish and then add a layer of the chicken mixture and so on. I prefer to layer like a lasagna.

*I have done a quick boil of chicken to shred before to make enchiladas....and it works. However, I prefer to put my chicken breast in the crockpot that morning with a chopped up onion, some green chiles, garlic powder and pepper to give the chicken good flavor. I didn't add that to the ingredients, dang it...maybe I should have. I love this way because your house smells amazing all day and the chickens is just so flavorful! It's also easier to shred chicken that's been cooking slowly rather than boiling it. OH, and I added TWO FROZEN boneless chicken breasts in my crockpot at 9am, and it was ready to be shredded by 3...and that was set to low. I didn't add any water either.

I didn't add all of the sauce to the casserole...but I used an 8 x 8 casserole dish. A 9 x 13 dish would work great too, but I like my enchiladas to be THICK.

NOW....done rambling. Time for DIRECTIONS:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly

 

3.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

4. In a separate bowl, add shredded chicken and 1 cup of cheese.

5. Pour some of the sauce in the bottom of the casserole dish. Add a layer of tortillas, then add some of the chicken mixture evenly. Pour a little bit of the sauce over the chicken just to moisten it a bit. Keep layering until you have tortillas on top. Pour sauce over entire casserole. It will look a hot mess...that's why I don't add all the sauce mixture but if you have a bigger casserole, GO FOR IT.

OR...do this method...

Place chicken/cheese mixture in a tortilla, roll them up and place in the casserole dish. Then, pour sauce mixture of the rolled up enchiladas.

 

Either technique you use, before you stick it in the oven...top that yumminess with MORE yumminess. The remaining bit of cheese. YUM.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

 

I let mine set and cool for about 5 minutes so the sauce thickens up a bit.

 

I added all of those tips about the Directions, because most of the time we don't read all of a recipe. so...tricked ya!

 

Enjoy!!!!

Brown-Rice Life: Jalepeno Cornbread Poppers

Brown-Rice Life: Jalepeno Cornbread Poppers

6 minute makeup for the busy lady

I am, by no means a fantastic makeup artist. I am a licensed cosmetologist, and did makeup for 8 years when asked from my Hair clients...but no MAC or Bobby Brown pro! I used to wear top of the line makeup, until I found over the counter products that work just as good (if not better), became a one income family, and was tired of my children playing in it! Most of the products I use are little scraps here and there that fit in my makeup bag, and most are a nightmare to those that actually know what they are doing. But hey, my makeup looks good...doesn't take long...so get over it. 

Most of the time, I do my makeup in the car, once the boys are buckled in. I just sit in my driveway and go to town hahaha Hey, I know where the boys are, I have good lighting, and they aren't putting monster trucks in the toilet. 

As you can see, I have brushes from all sorts, loreal mineral powder, loreal liquid eyeliner, loreal mascara, ELF concealer, ELF blush/bronzer pack, and ELF quad eyeshadow pack. These are my fast go to products I always have in my bag. I have so much more makeup, but this is what I used for this tutorial. 

My before: 

I will admit, I have pretty good skin. Didn't always, but I try to take pretty good care of it...and genetics play a huge role! Any who....

Concealer under eyes, and highlighter under cheek bones,chin, down the nose, and center of forehead. You can skip this step if you want...It only took about 20 seconds...just sayin...

Rub it in....I use my fingers. I don't like makeup sponges....shhhh

Then, foundation. I use the Mineral Powder by Loreal. I absolutely LOVE it!!! 

Blush. Finding a good color is very important. And the placement!!! I follow the bottom of my cheek bone and go up...less is more, remember that. And, I love blush brushes....they are called that for a reason!!!! 

ELF actually imprints where the colors go for those that are clueless. Just an FYI...I cover my entire lid with a natural to work as a base. 

For the brow bone, I choose a medium shade....follow under the brown brown for those that don't like to blend. I concentrate on the corners of my eyes because I have tiny eyes :) 

I have been using liquid eyeliner since I was about 14. It's not for everyone...and takes a steady hand! You can use any eyeliner you want!!!! Just don't make it too thick and don't put too much on the bottom inside corners. It will make your eyes look smaller. Who wants tiny eyes besides Taylor Swift?!?!? I mean, really. 

Which eyebrow looks better? Yep. I love powdered eyebrow makeup over pencil. It looks more natural. You just need a harder brush, like this one: 

And I use my eyebrow makeup for underneath on the outside corners. Love it! 

Apply your favorite mascara! I haven't found mine yet, and I have been wearing makeup for 17 years. 

Don't forget the lipstick or gloss! 

After! 

As you can see, my eyes and cheek bones stand out more! It's a natural look, but made a difference! I timed this, and it only took 5 minutes and 22 seconds. And that was with stopping to take pictures! I know makeup isn't a priority for many women, but it makes me feel better. Not for anybody else, but for myself.  Makeup also protects your skin from the nasty environment and UV rays! 

If you don't have 5 minutes to apply a little, atleast put on some face lotion that has SPF, some mascara and some lipgloss! 

Yum yum fruit dip

There are so many variations to this recipe, but so far this is my favorite. I made this with chocolate chips for my sons birthday, but prefer it without. Yes, I just said that...I prefer no chocolate chips. Crazy!!!!!

1 8oz.block cream cheese (softened)

1/2 cup of butter (I never said it was healthy)

1/3 cup of sugar

1/3 cup powdered sugar

1 teaspoon vanilla 

Fruit, animal crackers, vanilla wafers, or just a dang spoon to eat with LOL 

In a medium saucepan, heat the butter on medium. Whisk in the brown sugar until dissolved and bubbly. Remove from heat and let cool. Letting it cool part is very important because the hot butter will make a mess of the cream cheese...trust me. HA HA once it's cool, mix in the vanilla. 

Blend the powdered sugar and softened cream cheese together till creamy. Add in the yummy butter and brown sugar mixture. Go ahead, lick that spoon. You know you want to. 

If its runny; the butter was too warm. Just stick in the fridge for a few hours. The consistency of the dip should be a good creamy dip without dripping. 

You can add mini choc chips to this as well...but as I said, I prefer it without. I dipped apples...the boys liked strawberries and grapes.