Green Chicken Enchiladas

I’m trying to be more spontaneous with my kiddos.  You know, throw caution to the wind, take the path less traveled, and think outside of the box.  That’s what I’m trying to do, live life on the edge.

Like today, for instance, I’d like to take Shelbi to the park to play basketball.  Sounds easy enough.  Doesn’t sound wild and crazy.  No large obstacles here.

And yes, I agree that to novice eyes, this might seem like a menial task. Au contraire, mon frere!  If we are going to the park, it is quite possible that all hell might break loose. Going to the park on a school day means  . . . . . . . .

Hungry children at 6:00 pm, but no dinner on the table.
Dirty little bodies not scrubbed up by 7:30, when the fairy dust runs out and they turn into Hellions.
Pee on the floor, because as I stated before, they will have lost their minds.
Voices yelling (namely mine), dare I say screaming, because I am having a nervous breakdown.
Witches cackling, because they sense distress, and are coming to recruit my children.

So I ask you, WHAT IS A MOTHER TO DO?  Just risk it?  Jump, without looking?  Have a meltdown? No! P-R-E-P-A-R-E! 

So this is the dealy – I’m going to make a really delightful dinner, early in the day (you can even makes this days in advance) so that when my sweet babies get home from school, they can be whisked off to the park, and still get home before the flood gates come crashing down.

I’m not promising that there won’t be pee on the floor, but four out of five ain’t bad.

Green Chicken Enchiladas


1 3lb. chicken cooked (Rotisserie Chicken works well)
2 15 oz. jars of Green Salsa (not green Enchilada sauce)
16 oz. of Light Sour Cream
12 six inch corn tortillas
2 cups of Monterrey Jack Cheese
Cooking spray
Cilantro, for garnish (optional)


  1. Preheat Oven to 350 degrees.
  2. Spray bottom and sides of 13X9 casserole dish with cooking spray.
  3. Remove chicken from bone and shred.
  4. In a bowl, combine shredded chicken, 15 oz. of salsa, and 8 oz. of sour cream. Mix well.
  5. Wrap tortillas in a damp paper towel and microwave until warm.
  6.  Fill each tortilla with chicken mixture, roll, and place in casserole dish with the seam side facing down.
  7. Mix remaining jar of salsa with 8 oz of sour cream, whisking to combine.
  8. Pour half of the mixture over the enchiladas and top with cheese.  The additional mixture can be used as garnish or for dipping tortilla chips.
  9. Place casserole in the refrigerator (or freeze) until ready to bake.
  10. Bake for 45 minutes, or until cheese is browned and enchiladas are bubbling. Let rest 15 minutes, and garnish if desired.
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