<— Now this is a much nicer looking view of my boy. How cute he is! He is my lover and my snuggler. And he’s at that stage where his talking is too cute.
“I wuv you mommeeeeee”
“I shump a biiiig one” (I jump a big one)
“das ma toyee over dare” (that’s my toy over there)
“beebee Oweeeeen ish shup” (baby Owen is up)
“I wuv puppy rooooooniiiiii’s” (I love pepperoni’s– last night at dinner)
“awww buuuuddy” That one he says all the time to everyone. We love it.
Okay that’s enough bragging. Here’s my Mouthwatering Monday recipe:
I got this recipe in one of my presents for my bridal shower. Jake and I LOVE it and it is soooo yummy. Don’t pay any attention to the fact that it is probably not the healthiest thing you could eat, that would ruin the creamy goodness of it!
Jack Cheese Enchiladas
1dz corn tortillas
1/2 cup cooking oil
3/4 cup chopped green onions (I use more, I like them)
1/4 cup butter
2 cups Jack Cheese (again, I use however much I want)
1/4 cup flour
2cups chx broth
1 cup sour cream (me looooovs sour cream!)
1 small can chopped green chilies (sometimes I use two)
Directions: In skillet, cook tortillas in hot oil for 14 seconds (7 seconds each side). Place 2T cheese and 1T onion on each tortilla. Roll up and place seam side down in pan.
Sauce: In a saucepan, melt butter; blend in flour and chx broth. Cook stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in sour cream and green chilies. Cook until heated through. DO NOT BOIL.
Pour over rolled tortillas. Bake at 375* for 30 minutes. Sprinkle with remaining cheese and return to oven until cheese melts.
It is oooooooooh sooooooo goooooood! It goes great with rice and beans! Topping it with olives is yummy too! If you try it let me know how it turned out.