CHOW TIME!

I just spent a great week in northern Utah and southern Idaho with my family. I got to meet the cutie in the picture above. Navy was born just a few weeks ago and now has a best friend........my uncle's Black Angus bull. Go figure. But the two are inseperable and the bull likes to give Navy a spit shine once a day.



One of the great pleasures of visiting my sister is the endless supply of fresh eggs. I brought home 2 dozen with me and with all those lucious eggs to use decided to make some chicken enchiladas. I love this recipe because it makes some to eat, some to give away and some to freeze for later.

So, here it is.......

Chicken Enchiladas

4 large chicken breasts

2 cups chicken broth

8 oz pepper jack cheese

8 oz cheddar cheese

1 medium onion chopped

2 cups of salsa verde or tomatillo salsa

2 eggs

1/4 cup cream

36 corn tortillas

1 can cream of chicken soup

Pour the chicken broth in a deep skillet and poach the chicken breasts. Remove and cool, reserving the broth for later. Shred the chicken breasts and mix with half of the cheddar and pepper jack cheese, onions and if desired roasted poblano or jalapeno chilis.

Heat the chicken broth to a simmer. Dip each tortilla in the chicken broth and remove immediately. Fill with the chicken mixture and roll, placing in a greased 9x13 pan. Repeat until all chicken mixture has been used. Mix the eggs, cream, salsa and cream of chicken soup and pour over the rolled enchiladas. Top with the remaining cheese and bake for 30-45 minutes at 350 degrees.