Thursday, April 30, 2015

Salsa Verde Chicken, Pepper Jack cheese and Sour cream Enchiladas

Happy day before Friday! Today I am sharing one of my absolutely most favorite recipe of all time, Salsa Verde Pepper Jack cheese Enchiladas with Sour Cream. Perfect timing for Cinco de Mayo. A neighbor of mine, when we lived in California, showed me how to make authentic Salsa Verde. This is it, minus the onions. What I love about this salsa verde, isthe fresh flavors of the cilantro, the heat from the Serrano chilis, (which are spicier than  jalepenos), and the tanginess from tomatillos.

Sure you can cut time by using a jar of Salsa Verde, but the taste of the homemade salsa is amazing, it seems to be more cohesive, bringing all the elements of the enchiladas together. I've noticed with jar salsa, that it doesn't really soak into the enchiladas, just sits on top. I don't add any water to the salsa verde, I don't want my enchiladas, too soft and mushy, but you can add a Tbls. at a time, until the salsa is to the consistency you prefer. You can blend the cilantro in the salsa to make it greener. I added my chopped cilantro to the salsa (making it easier for my children who don't like the cilantro, to pick it out)!

These have been a great tradition in our family to make. My daughter Lindsay likes to get in their and help me shred the chicken, stack the enchiladas, add the filling, and if she doesn't eat all the cheese by the end, she loves to top the enchiladas with the shredded cheese. 

Here are the enchiladas I am preparing by rolling them. It is a little more time consuming, and I'll be honest, there is more filling used in the stacked version. If you are looking to stretch your filling and make more enchiladas, than rolling is the way to go.  This time I only used one Serrano chili in the Salsa Verde, and added Spicy Pepper Jack cheese. My husband likes his enchiladas a little spicier, so I sliced a fresh Serrano chili and garnished his plate extra special!

Salsa Verde Chicken Pepper Jack cheese and Sour cream Enchiladas
For the Salsa Verde:
1 1/2 pounds Tomatillos
1-3 Serrano chili peppers
1/4 cup cilantro, chopped
1 tsp. salt (for water) + 1 tsp. salt (for salsa)
1 Tbls. canola oil
1 Tbls. roasted garlic or 3 garlic cloves
For the Enchiladas:
1 Rotisserie chicken, shred the 2 chicken breast
2 cups Shredded Pepper Jack Cheese
2 cups Shredded Monterey Jack Cheese
3/4 cup sour cream
12-18 corn tortillas
Avocado, for garnish
cilantro, for garnish
Serrano chili, for garnish
1. Preheat oven to 350F.
2. Peel the tomatillos from their husks. In a saucepan, add the tomatillos, depending on how spicy you want your salsa verde, I only put 1 Serrano chili, but you can add as many as you want, and this time I used minced garlic, but you can add the garlic cloves to the pot. Add enough water to cover, add salt and boil. Just until the tomatillos turn a bright green color, and the tomatillo skin, starts to blister off. Don't over cook, or the tomatillos will become too mushy, and very pale in color.
3. In a blender, combine the tomatillos, chili,  minced garlic or whole garlic cloves, salt and oil together, and puree. If you prefer chunky do not puree until smooth. You could also add the cilantro to the blender, it will give it a deeper green color. I add it to the puree to give it texture. My salsa, may be a paler shade of green, but for some of my children who don't like cilantro, they can easily pick it out, that way!
4. To the bottom of my pan, I spread about 1/4 cup of the salsa, so the bottoms of the enchiladas, soak it up, instead of sticking to the bottom.
5. My nana taught me this trick, you can soften the tortillas, by frying them lightly in a sauté pan filled with canola oil, and cook on low heat for 5 seconds per side, transfer to a plate, and with paper towels, drain the grease off...
You can make extra salsa, heat it up in a sauce pan, and dip each tortilla whole in the warmed salsa.
6. Combine the two cheeses.
7. I roll my tortillas, filling them with a little chicken, cheese and 1/2 Tbls. of sour cream each. Gentle roll them up, do not over fill. Leave seam side down.
8. You can stack the tortillas, 6 for first layer, 6 for middle layer, and 6 for top layer.
9. Between layers, I use chicken, cheese and dollops of sour cream.
10. Cover enchiladas with remaining salsa verde, (should be about 1 cup), and remaining cheese ( should also be about 1-2 cups, depending on if you like a ton of cheese).
11. Bake in oven for 15 minutes, until warmed through and cheese is slightly browned and bubbly.
12. Garnish with avocado, more cilantro, and since I used only 1 Serrano chili, I garnished my husband with another fresh Serrano chili, since he likes his enchiladas on the spicy side.
They are Muy Delicioso!!
Have a great week! Until next time!

Tuesday, April 28, 2015

Oh My Heartsie Girl Wordless Wednesday and Giveaway

Happy Wednesday and Welcome to Oh My Heartsie Girl Wordless Wednesday link party where you come to find and be inspired by some of the most amazing crafts, decor, DIY, recipes and more! I hope you all had a fabulous week! This week, coming up I'll be sharing something delicious for Cinco de Mayo.

                                                                Here's what I shared last week. 

                                                         Celebrating Earth Day 2015
            Follow Friday : Taking a Walk on the Creative side 
A Week in CASL photos April 20- April 26

Here are my feature picks:
Lemon bundt cake by A Pretty Life in the Suburbs
The Oh My Heartsie Girl Wordless Wednesday is all about getting to know new new blog friends as they are highlighted in our post each week. Our Wordless Wednesday is One Party on (12) blogs this week. We hope that you would like to stop by and introduce yourself and get to know them. Follow them socially and comment on a post, we all know how important that is. 
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Oh My Heartsie Girls Wordless WednesdayThe Oh My Heartsie GirlsDivider 2660515gz8no2g398Oh My Heartsie GIrlKarren-Host //Oh My Heartsie Girl // Southwestern Egg Rolls// This is probably my favorite appetizer to order as a meal at Chilies, they are very filling and are delicious with the avocado sauce that is served with them or a dolp of sour cream. 
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Divider 2660515gz8no2g398Co-Host Cathy 4-28Co-Host Cathy// A Peek Into My Paradise//TWO INGREDIENT ANGEL LEMON BARS // One of my favorite desserts are Lemon Bars. I love everything lemon! I was a happy camper when I made my first batch of two ingredient Angel Lemon Bars! They full flavor of lemon in a fat-free dessert!
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Divider 2660515gz8no2g398Simply WrightCo-Host Ashleigh// Simply Wright // Garlic Pesto Avocado Pasta // If you like Pasta, Avocado and Garlic, this is the dish for you! Served as a warm main dish or a cold pasta salad, this Pasta is perfect for everyone! And as a bonus, it’s healthy!
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Divider 2660515gz8no2g398Lisa Teachers Classroom BlogCo-Host Lisa// Lisa’STeachers Room //The Fourteenth Goldfish // The Fourteenth Goldfish was first published in 2014 and immediately made it onto blogs and even the Global Read Aloud. It’s about Ellie. Her parents are divorced but cordial and her biggest concern is starting middle school. Then one day, her mother brings home a boy. He’s a moody teenager…but something about him is very familiar to Ellie. He’s a lot like her crazy grandpa/scientist. Could it be? Some themes to consider while reading this book: science ethics, science, divorce, friendship, aging, family, intergenerational relationships, growth mindset, and stereotypes. Enjoy!!
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Divider 2660515gz8no2g398Cherishing A Sweet LifeCo-Host Christine// Cherishing A Sweet Life // One Room Challenge: Coastal Charm Great Room // Four weeks down, two weeks to go to transform one room. This week, I am sharing my hand painted French end table, and gallery wall ideas, as well as a fun visit with the Property Brothers at the Maricopa Home and Garden show this past Saturday! There’s still a lot to do to finish getting this room together, but I can see it coming together beautifully!
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Divider 2660515gz8no2g398Jingle Jangle Jungle 4-28Co-Host Mary Burris// Jingle Jangle Jingle// Q is for… Quarterflash //This post is really about the love story of Marv and Rindy Ross and their love for music and teaching.
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Divider 2660515gz8no2g398The Whole ServingCo-Host Celeste Meredith // The Whole Serving // Jicama Mango & Pear Salad // This is a super easy salad, no dressing needed, just a squeeze of fresh lemon juice, add in some fresh mint and it’s ready.
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Divider 2660515gz8no2g398Just Another MomCo-Host Kori Tomelden // Just Another Mom // Becoming A Blogger // This is my story, similar to many others, about the transition from being just another stay at home mom, to being just another mom with a blog, and my current journey to monetize and create an income while balancing life.
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Divider 2660515gz8no2g398Ask LatishaCo-Host Latisha// AskLatisha // A Mother’s Fears // I use to be a very fearful person, lonely, lacking confidence and faith in myself. The thorn in my flesh- the one I constantly prayed and ask God to remove.
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Monday, April 27, 2015

A Week in CASL Photos: April 20th-April 26

Good morning! I am glad you stopped by to visit me today! How was your weekend? Besides unpacking, we took time off to celebrate moving in by visiting the Home and Garden Show in Phoenix on Saturday, to see The Property Brothers. I am still excited from seeing them! Here's my post about our visit! Later that night, Katelyn had a birthday party to attend, oh my word, the mother had 20 tweenage girls to entertain! She said it was better than 20- 5 year olds. Anyways, I was amazed! While she was at her party, I got to working on my French hand painted end table. Then yesterday, we just unpacked. The one tiny detail about this house, that I am really going to see as a challenge, is the kitchen is only about 3/4s the size of my other kitchen, and I have half the counter space, but the Master bedroom is downstairs, so I will be ok with that. It was a glorious, Spring day, with April showers and cooler temperatures, which made the weekend perfect!

What I like about doing a Photo365, is that I get to share with you a peek into what my week has been like, and possibly a sneak peek to what next week will bring. I've tried 365 Photo or Daily photo memes several times before, and surprisingly, I am getting farther posting my photos once a week, instead of once a day. It makes a big difference, and it's really nice to look back and see a slice of my day!
April 20th-This happened today..Looking for an easy dinner to make while moving, and with April being Grilled cheese month, I give you a Grilled provolone cheese sandwhich with sautéed mushrooms and onions. Add a fresh, green salad, makes a quick and easy meal.

April 21st- Season- I love anything with Chipotle or chili...Carnitas seasoned with chipotle, roasted garlic and salt.

April 22nd- Mess...Celebrating Earth Day 2015...She is a beautiful mess, when she gets her hands dirty, planting seeds for Earth Day!

April 23rd- Snack- Today it's fresh strawberries, red seedless grapes, and bananas.

April 24th- Full frame..Saw this gorgeous collection of succulents today!

April 25th- I sat here...The new spot for my bench, under a huge shade tree. I can't wait to plant a beautiful container full of sun loving flowers, to sit next to it! Right now I have my favorite lavender plant!

April 26th- 4 oclock- Starbuck's Strawberries and Crème with the new Better Homes and Garden Magazine...It's a perfect breaktime for this Momma! Looking for a Copy Cat recipe for the Strawberries and Crème, you can find it HERE.

Are you on Instagram?  You really should be!!  I recently started following a photo a day prompt on #fmsphotoaday.
 Let me know if you decide to join in the fun!

Have a great rest of your week! Until next time!
xo, Christine