If you are unfamiliar with North Carolina weather….let me enlighten you. It’s going to be sunny Monday morning; it’s going to call for snow Monday night. You will have to go to Wal-Mart before snowmageddon hits and fight every yokel in town for “staple” groceries so you don’t starve. Everyone will drive like they’ve got no good sense and it will be a feat if you make it there and back in one piece. On Tuesday the snow will be gone. You might even be wearing shorts come Wednesday. Its a little ridiculous and always unpredictable. My Grandma says that’s, “end times weather.” But I don’t mind it much really…until Mother Nature blows my privacy fence down. For the third time in three years. And this is what I posted on Facebook:
“Thanks windstorm for blowing my fence gate to smithereens, releasing my hounds into the wild blue yonder, so that I could run after them in my sock feet with a turban-towel wrapped around my shower-soaked hair. Tuesdays were always my favorite!”
Make no mistake, I looked like a patient fresh out of the Psych Ward that was NOT granted permission to wear shoes due to elopement risks. I was wearing pajamas. And I was getting tossed around by the wind like a belligerent drunk spatting obscenities while my dogs ran free as if this was all some new game.
Then my sweet friend gently reminded me that it was Wednesday, not at ALL Tuesday. SWING…and a miss for this girl. All I knew is that I had to go to work, and I couldn’t leave Bella and Roscoe in the house alone until D came home. The havoc…I can only imagine the destruction. So D left work early, so I could get to work late…but to GET there nonetheless. And after all the commotion I was thankful that I had prepared dinner in advance. Pretty housewifey of me, don’t you think? And it was delicious and I’m going to share…since it was shared with me (thanks Kristen!) months ago. Totally a new favorite in our house.
2 cloves minced garlic
20 oz canned enchilada sauce
Ground black pepper
3 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
1/2 cup fresh cilantro, roughly chopped, divided
6 12 inch tortillas
Cooking Spray or oil
Preheat oven to 425. Add minced garlic and enchilada sauce in a pan and bring to a boil. Sprinkle thawed chicken breasts with kosher salt and black pepper on both sides and nestle into boiling sauce. Reduce heat to low setting and cover, allowing chicken to cook for 20 minutes. Remove from heat, and shred chicken with forks or with the paddle attachment to your Kitchenaid mixer (Thanks for the tip, Jenn!). Add half of the cheddar, half of the pepper jack , half of the cooled enchilada sauce, and half of the cilantro to the shredded chicken and mix until uniform.
Heat tortillas until warm in microwave (about 20 seconds). Spray a casserole dish with cooking spray. Spoon the chicken mixture into the center of each tortilla and roll the tortilla around the mixture and place seam-side down in the casserole dish. Lightly spray or rub oil on the tops of the tortillas before placing in the oven, this will help them to turn golden and keep from cracking. Bake at 425 for 8 minutes. Reduce the oven temperature to 400. Remove tortillas from oven and cover with remaining enchilada sauce. Then top with remaining pepper jack and cheddar cheeses. Lightly sprinkle with remaining cilantro. Cover the dish with aluminum foil and bake for 20 minutes. Then remove foil and bake uncovered for an additional 5 minutes. Remove from oven and let stand for 5-10 minutes before serving.