How was everyone’s Easter? We had a great day yesterday celebrating that Jesus is alive! We went to church with our family, and then spent the afternoon at my aunt and uncle’s house. We ate LOTS of food. All day long. We played volleyball. We swam (and it was SO cold- my kids were shivering, but refused to come out!) We just spent good quality time together, and it was awesome. I hope you all had a wonderful day yesterday as well.
Oh, and here’s a pic of my family yesterday. Ok, did anyone else have the trouble we did? With a family of 6, it’s SO hard to get everyone to look in the right direction… not to mention, to smile! So this was as good as it was going to get. The kids really wanted to go and play, so sitting still for a picture was not their idea of fun. My little guy in the blue shirt is usually the happiest and life of the party, so just imagine him smiling.
Today’s recipe of creamy chicken enchiladas comes from an awesome new find… Recipe Girl. Ok, I just have to say that this site will be an incredible resource. The creator, Lori, has over 2,500 of her favorite recipes and entertaining menus on her site. She’s a professional recipe developer, food writer, and mom. I can’t wait for you all to check it out!
- Image from http://www.recipegirl.com
Creamy Chicken Enchiladas
I’ve included the ingredients needed. For directions, click below to head on over to Recipegirl…
Yield: 6 servings
Prep Time: 20 min
Cook Time: 40 min
This recipe is big-time family friendly. It’s quick, easy and delicious.
1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
8 ounces light sour cream
1 cup Pace picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
10 (6-inch) flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed & mixed w/ a little sour cream & picante sauce (quick guacamole)