TODAY IS EARTH DAY 2026: The word ecology is derived from the Greek oikos, the word for home. A place becomes a home when it sustains you, when it feeds you in body as well as spirit. – from Braiding Sweetgrass, by Robin Wall Kimmerer
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week was a full performance week for our granddaughter… it was a pops concert at school, then an impressive weekend concert with GTCYS. We heard two of their 11 orchestras and they are impressive. I have to share a surprise rendition of Glenn Miller’s Serenade by the Symphony cello section… not our granddaughter playing, but we are so proud of her for being a part of these outstanding orchestras.
RECIPE OF THE WEEK
Today felt like it should be simple comfort food… our granddaughter and her parents visited two colleges, and got home just in time for family night. We had a taco bar and chicken enchiladas with green sauce that were even better than expected… piled high with hot sauce, lettuce and tomatoes, they were yummy!
EASY CHICKEN ENCHILADAS with green sauce
- 2 cups shredded or chopped cooked chicken
- Flour tortillas
- 20 once green chile enchilada sauce
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, finely chopped (I omitted because of dietary preferences0
- 2 cups shredded Mexican blend cheese
Preheat oven to 350 degrees F. Grease a flat baking dish.
Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute. Stir in the green chile enchilada sauce and cook for one more minute.
Remove skillet from heat and stir in sour cream and cilantro. Taste and adjust the seasoning with salt and pepper as needed. If the sauce is too spicy, stir in more sour cream.
Remove 1 cup of the sauce and set aside. Then stir in the shredded chicken and half the cheese into the sauce left in the skillet.
Spread half of the reserved sauce on the bottom of the dish. Place 1/3 cup chicken mixture in the center of each tortilla and roll. Arrange seam-side down in the baking dish and spread remaining reserved sauce over the enchiladas. Sprinkle with remaining cheese.
Cover with aluminum foil and bake for 15 minutes. Then remove the foil and bake until the cheese is melted and bubbly, about 10 minutes. Allow to cool 5-10 minutes
Serve, topped with hot sauce, lettuce and tomatoes.
