White cheesy chicken enchiladas

Happy Cinco de Mayo!! We celebrated with a very tasty Mexican feast!
White cheesy chicken enchiladas, homemade refried beans, and tortilla chips!

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Here is what you need:

*These are seriously so so good*
8- 10 flour tortillas
3 chicken breast, cooked and shredded
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream (I replaced this with plain Greek yogurt)
1 (4 oz) can diced green chillies. You can also buy a fresh one and chop it!

What you do:

Preheat oven to 350 degrees. Grease a 9×13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

This was adapted from a good friend and a fabulous cook, Lynn Palmer 😊

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Planning dinners!

Every week I make two list my dinner menu:: (some of my planned meals from last week crossed over to this week!)

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AND the grocery list::

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But I have already been to the store, and I’m slightly OCD about things so everything has to be crossed off before I leave the store and in this case deleted. So my list is ready to be filled next Saturday!
Yes– I’m crazy it’s okay!

So what miss Lucy is cooking up this week::
Sunday:: crock pot chicken wings
Monday:: Italian chicken and pasta– yes crock pot again. (Trend?? Yes!!)
Tuesday:: BLT lettuce wraps
Wednesday:: crock pot cheddar chicken with stuffing
Thursday:: Monterey chicken
Friday:: leftovers/ eat out

Happy cooking!

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Tea time!

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