I am thinking... that I wish my toothache would go away
I am thankful for...Mallory and Aaron having a good, strong marriage
From the kitchen... the kitchen, well it's in perfect order!
I am creating...some vinyl decals with my Cricut
I am going... to Lafayette this afternoon with Joel to get our taxes done
I am wearing... a nightgown
I am reading.... Angry Housewives Eating BonBons (I've started reading this book 3 times and each time found that I was not in the reading mood- I think I'm going to stick with it this time)
I am hoping... for a tax refund
I am hearing... sounds from the computer
Around the house... it's quiet and things are in fairly good order
One of my favorite things... having a date with Joel. We are planning on a nice dinner tonight after we are finished at the tax place.
A Few Plans For The Rest Of The Week.....work Monday -Wednesay and then Joel and I are going away for 2 days for our anniversary. We are super excited!
Here is what I want to share with you today... a delicious recipe I found in Taste of Home magazine. This is the best enchiladas recipe I've ever tried. I hope you try it and like it as much as me!
1 lb ground beef
1 large onion
1 small garlic clove, minced
1/2 t salt
2 cups shredded cheddar cheese
1 can cream of chicken soup
8 oz Velveeta, cubed
3/4 c evaporated milk
1 can (4 oz) green chilies
1 jar (2 oz) dice pimentos, drained (optional)
12 corn tortilla (6 inch)
1/4 c oil
In large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, Velveeta cheese and evaporated millk over medium heat until cheese is melted. Stir in chilies and pimentos.
In large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side until golden brown. Drain on paper towels. Place a scant 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam down in greased 13 x 9 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.
We topped our enchiladas with sour cream, diced tomato and sliced black olives.