White Chicken Enchiladas

Chicken enchiladas has been a staple dinner with my family for the past 12 years, and Josh likes it just as much now that I'm making it for him. I remember when we we first started making chicken enchiladas... those were the cream of chicken soup days. We've upgraded to homemade white sauces since then!

I had a hard time writing out measured ingredients for this recipe! I've made it so many times for my family, which was a very large batch, but Josh and I only eat a small fraction of that right now. This is what I came up with - this is a smaller recipe that makes about 4-6 servings, but if you're a large family, triple it. This is so good served with brown rice and cole slaw! 

Chicken Enchiladas

You'll need one 12 oz. can of green enchililada sauce, one 2 oz. can of diced green chilis, and 4 cups chicken broth. We use a pressure cooker to cook our dry beans, but one 15 oz. can of pinto beans will be enough for this recipe.   

In a saucepan, melt 1/4 cup butter. Add one medium chopped onion and saute` until tender, about 5 minutes. Add:
     1 tsp. ground black pepper
     1/2 tsp. chili powder
     1/2 tsp. dried thyme
     1/3 cup wheat or unbleached white flour

Whisk until smooth; cook and stir over medium heat for two minutes. Slowly pour in 2 cups of chicken broth and whisk until combined. Whisk in the remaining 2 cups of chicken broth and 1/2 cup half & half. Bring to a low boil, and cook until thick. Remove from heat.

Add 3 cups cooked diced chicken breast, 1 cup cooked pinto beans, and 2 oz. can of diced green chilis. Add salt to taste. In a 2 qt. casserole dish, pour one half of the can of green enchilada sauce in the bottom of the dish. Fill 4 large flour tortilla wraps with the chicken filling, and place in the casserole dish. Pour any remaining filling on top of the wraps.

Sprinkle two cups of cheddar cheese, and 1 bunch chopped green onions over the top. Drizzle with the remaining 1/2 can of green enchilada sauce. Bake at 400 degrees for 20 minutes, or until slightly browned and bubbling.
 

Have a blessed weekend! Jessica

May - Embroidery Tutorial - Detached Chain/French Knot

I have flowers on my mind! Here is a detached chain - french knot combination flower. Again, all flowers look sweet in clusters, so think out and draw the vines first, then add your flowers. I can see more detail and vines on this, but it's a general idea of where to start. Added with other flowers in a cluster would be so pretty!

1. To start, draw a slanted line, if it helps, to size your first petal. Come up from the back at the top. We will call this A. Re-insert the needle again at A and come up at the end of the line, with the thread under the needle, to the right - don't pull through yet.

2. Wrap the thread twice in an anti-clockwise direction around the needle tip. Hold the knot with your thumb and put the needle through, pulling to the right. Secure the knot by bringing the needle down to the right of the knot, and this makes a little french knot.

3. For the left petal: Come up again at A. Re-insert the needle again at A, come up at the end of the line with the thread under the needle at to the left - don't pull through yet.

4. As above, wrap the thread twice in a clockwise direction around the needle tip. Hold the knot with our thumb and put the needle through, pulling to the left. Secure the knot by bringing the needle down to the left of the knot, again, this makes a little french knot.

5. Come up right at the center of the two petals. Re-insert the needle at the same spot, emerging at A, with the thread under the tip, pull through. Secure at the top by going back down at A.  Done!
I like this flower with the french knots on each petal. It can be turned and added to, put on vines or a single stem. Have fun! 

Seasons At Home Magazine

We are happy to announce that full subscriptions to our print magazine, Seasons At Home, are available once again! We are very excited to be putting out more issues!

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We hope and pray that this publication is a blessing to you and your family! Warmly, Theresa and Jessica