Thoughts for Thursday | The One With Chicken Enchiladas

I know what you’re thinking. “Kristy, you were just talking about working on your fitness, and now you’re hitting us with chicken enchiladas?” Balance, people. I do what I can. ;)

So we’ve been in our new house for almost two weeks, and things are finally starting to feel NORMAL again, people. I am doing the Oprah scream, I’m so excited. What does normalcy mean? It means I can start blogging more frequently again. Remember the days when I used to post 3-4 times a week? I want to get back to that.

I usually share these type of posts on Fridays, but why wait? If I can get it done today, my procrastination station self just might have to get over it.

Who’s ready for some random thoughts? I see you.

ONE.

Colin’s FIRST birthday is coming up, and it’s going to a be a wild one. There’s your hint for the theme.

TWO.

Charlotte starts school in exactly 14 days, but who’s counting?

THREE.

I’m slowly decorating each room, and I’m loving the direction we’re going. It’s updated classic with a farmhouse twist. That would be the best way to describe it. I might do a tour of our “unfinished” house on InstaStories. Stay tuned!

FOUR.

Have you joined our Seven Graces Facebook group? I think this is going to be a great resource for us to hop in and share our latest sale finds, stellar articles that make us laugh and cry, favorite wines, faith and life inspiration, and prayer requests. Who want’s in on that action? Even if it’s just five of us that are active, I think it would be fun. Just click on this link and it should take you right to it. It’s called Seven Graces Chit Chat.

FIVE.

Speaking of Facebook groups, I’m going to get all of Charlotte’s and Colin’s clothes ready to photograph and sell, and I’ll be posting the sale NEXT WEEK (8/30) in this Facebook group called Seven Graces Closet. Majority of it is size 3 girls clothing perfect for fall and end of summer, some Mini Melissa shoes, and a few baby items. I’ll share more details on Instagram.

SIX.

Amazon army green ruffled hem swing dress with pockets (Size up!)

I have been loving Amazon for my latest fashion finds! They seriously have everything, and I love that most things are 15 to 20 bucks. You can most definitely find high-end things, but the dupes are killer. You have to size up most often than not (I just read the reviews), but they are great for trendy, easy pieces. I will most definitely be doing a roundup for all the best deals and steals for fall.

Amazon 13 dollar sunglasses for round faces

SEVEN.

The best chicken enchiladas recipe you will ever make is about to bestow your eyes. You ready? Y’all. It’s the only meal Charlotte will eat three plates of. But it makes a TON, so you’ll be set for at least two days. Here’s what you need.

Sour Cream Chicken Enchiladas

INGREDIENTS

• 3 cups chopped cooked chicken
• 2 cups sour cream
• 1 (10 3/4 ounce) can of cream of chicken soup
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 1/2 cups (6 ounces) shredded Colby Jack cheese
• 1 (4.5 ounces) can chopped green chiles
• 2 tablespoons chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 30 pack of corn tortillas
• vegetable oil
• 1 cup (4 ounces) shredded Colby Jack & Monterey Jack cheese or Mexican mixed cheese

DIRECTIONS

1. Boil a whole chicken for one hour. Cool. Pick the chicken and shred. Set aside 3 cups of shredded chicken. Take the time to boil a chicken. It makes the enchiladas taste so much better.
2. Now that you’ve cooked your chicken and shredded it, combine the first 9 ingredients and stir well.
3. In a frying pan, in about 2 tablespoons of vegetable oil, fry 1 corn tortilla at a time, 5 seconds on each side or until softened.
4. After frying a corn tortilla, place a heaping 1/2 cup chicken mixture on the corn tortilla in a 13×9 baking dish. Roll up the corn tortilla and place seam side down in the dish. Repeat this process of frying and filling corn tortillas until you run out of room. You’ll more than likely need two pans. I usually use one 13×9 glass dish and a square glass dish.
5. Cover and bake at 350 degrees for 20 minutes. Sprinkle with the remaining 1 cup of cheese and bake uncovered for an additional 5 minutes.
6. Serve with salsa, guacamole, and more sour cream. Delicious!

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And that’s a wrap, folks! We’re doing some last minute hurricane prep today, so yay for that. If you’re in the path of this Texas storm, stay safe! Praying it’s not as bad as they’re predicting.

Talk to you soon, peeps!