It was a good day and her mom fed us well.
Like, really, really well.
So well, that I didn't eat dinner later that night (probably had to do with the TWO lemon cupcakes I ate).
There is some history behind these enchiladas. They have been making the rounds on Pinterest as some of the best white sauce enchiladas around. I would have to agree.
When Robin said she was making these, my heart did a little 'thump-thump', as I had also seen this recipe floating around cyber-space, but had yet to make them. I took two home to the husband, who promptly inhaled and declared some of the best he has ever had.
Make a pan of these today, this week or this upcoming weekend. You'll love me for it and thank me in your nightly prayers.
White Sauce Enchiladas
10 soft taco shells4 cups cooked, shredded chicken (Robin said she cooked her chicken in the crock pot)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Preheat oven to 350 degrees and grease a 9x13 pan.
Mix cooked, shredded chicken and 1 cup cheese. Roll up into the 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 green 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.
Then promptly inhale and gorge yourself like I did.
These darling invitations are so darn creative, I almost wish I was getting married again. What is funny as she has the exact same colors as I did for my wedding - black with an accent of green.
And these programs with one of their engagement photos on the cover are just darn adorable. Check out those ribbons. I tied all of them.
Who doesn't love a fun wedding?