Hi Blog World Family!
Sorry I am such a slacker lately! I need to get back into the swing of things and work on better time management. I am still working on adjusting to the new bachelors program that is only 5 weeks instead of the 9 I was accustomed to.
So today is May 1st that means that Velata, the Scentsy brand fondue, launched today. If you would like a catalog email me your address and I will hook you up. :] I am really enjoying the Scentsy journey and I look forward to where it may take me. If you do not have a consultant yet I would love to be yours. :]
Now onto the good stuff! I recorded my segment for Fox 40 news yesterday, yipppeee! So that will be one sometime, and when I know you will know!
Now the other day I made my lovely chicken enchiladas, easy to do and always a crowd pleaser.
· Chicken- rotisserie or cooked chicken breasts
· Corn tortillas
· Red enchilada sauce- we like mild but medium is nice too
· Mexican shredded cheese
I always use chicken breasts. I cook them with salt, pepper and cumin.
Let the chicken cool then shred.
Assemble by taking one corn tortilla and putting a little chicken then some cheese.
Roll and arrange in pan, repeat.
Top with remaining chicken, sauce and a generous amount of cheese and place in over at 350 for about 20-25 minutes.
Top with sour cream and serve with rice! I typically buy one of those dried Spanish rice packets and add corn but this week I used leftover minute white rice and added cilantro and lime.
I love enchiladas!
What do you have going on this week?