Life has been super busy, and a bit crazy, for me lately. 

The biggest thing was the G-baby's 1st birthday. Yes! She is already 1 year old!! Where does the time go people? It seems like it was just yesterday that I was holding a little newborn bundle in my arms! 

Now she runs through the house chasing us, 

and hiding Kevin's phone.

Where's Papa's phone Kylee?

Huh?

Papa's phone?

Huh?

Can you go get Papa's phone?

*leaves room*

Kylee?

*comes back empty handed* Huh?

*Kevin goes to find his phone*

Ya, that's the game she likes to play.

Of course I am not crazy enough to let her take my phone. Papa is soooooo easy #sucker

The other big deal is that my daughter (you remember Miss Picky Pants?) has moved back in with us for a while. She is thinking about finishing up her college pre reqs and then going to school in Germany.

Don't get me started.

I am game for her getting her schooling done.

But in Germany?

Ya, Mom is trying to keep her mouth shut on that one. But between you and me, I think I would lose my shizz if she was that far away. 

Stay calm Mom......UGH!!!

So, what do I do when I am stressed out?

Cook of course, y'all know that.

What do I cook when I am suuuuuuuuper stressed?

MEXICAN FOOD!

But not just any Mexican food.

Oh no! It has to be extra creamy, extra cheesy, and just a bit spicy.

Yup, that and a nice cold beer makes me feel much better. Not sure if it is the cheese, or the beer that does that. But I don't question that, I just enjoy!

So, if you are stressed, need to calm down, or are just hungry for some amazing Mexican food, grab what you need, and give these a try. 

Your tummy, and your family, will thank you.

I know mine did!

Easy Creamy Green Chile Chicken Enchiladas

By Bobbi Burleson

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup salsa verde (homemade or store bought)
• 1 cup Greek yogurt
• 3 cups shredded chicken (can use a store bought rotisserie chicken)
• 16 ounce block Monterrey jack, or pepper jack cheese, shredded
• 8 soft taco sized flour tortillas
• Fresh cilantro, chopped for garnish

Equipment Used

Instructions

1. Preheat oven to 350 degrees F
2. Melt butter in a large skillet over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the chicken stock, continuing to cook until the mixture is bubbling and begins to thicken. Stir in the salsa and Remove the skillet from the heat and stir in the Greek yogurt.
3. Lightly grease a 9x13-inch casserole dish. Spread 1 cup of the sauce on the bottom of the dish.
4. In a large bowl combine the chicken with 1 1/2 cups of the shredded cheese. Fill each tortilla with about 1/2 cup of the chicken/cheese filling. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling the tortillas and placing them in the dish.
5. Pour the remaining sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Yield: 4 servings
Prep Time: 00 hrs. 05 mins.

Nutritional information via Calorie Count