Ole!

We were able to entertain again this Sunday.

It was Spring Break and we could have 3 of the students over for lunch.

I like to build a meal around a theme, if I can ...

so I went with the Mexican theme this time.

Enchiladas, Spanish Rice, Chips and Salsa, Guacamole.

I am always hesitant on the guac but for one of our guests, 

it was definitely the pot of gold!

(when I make guac it is typically just mashed avocado with lime juice and garlic salt)

The enchilada recipe was acquired in Washington state while we lived there.

Sour Cream Chicken Enchiladas

4 chicken breasts cooked and cubed or shredded

 1 pt sour cream

 1 1/2 cans cream of ? soup (walmart now carries these gluten free)

 3/4 - 7 oz can green chilis

1 bunch green onions chopped

12 large flour tortillas (gluten free if necessary)

1 1/2 c shredded cheddar cheese (or Mexican blend)

Topping:

1/2 can cream of ? soup

1/4 of can green chilis

nice size spoon of sour cream

enough milk to make pourable (I omitted this)

Put small amount in bottom of pan.

Roll tortilla with filling (1st 4 ingredients mixed together)

Pour rest of topping over top.

Cover with cheese.

Garnish with green onion.

Bake 325* for 40 min. covered with foil

I once again tried the church trick.

I put in 200* oven as I left for church

then upped it just when I got home.

It worked, but I should have added the cheese when I got home.

It got nicely browned which had good flavor,

but was a little tough.