MW’s Chicken Enchiladas

This is a family favorite….a little time consuming, (unless you have the chicken already cooked&shredded and ready before-hand) but worth every minuet of the time you spend preparing this special dish for your family or friends! 🙂


  • 1 stick of Butter
  • 1 large Onion
  • 2-4 cloves fresh(or canned) minced Garlic
  • 1/2 cup Flour
  • 1 tsp.  Salt
  • 1-2 tblsp.  Salsa or Chili Powder
  • 8 oz. Cheese (Cheddar recommended)
  • 4 cups Milk
  • 4 cups   Shredded Chicken (cooked & de-boned)
  • 10-12 Tortilla’s


Directions:  Sauté the onion and garlic together in butter.  Once lightly browned – Add the flour, salt and salsa/chili powder.  Gradually pour in milk.

Let mixture simmer on stove at medium heat until it is thickened, hot, and bubbly. – Stir often so it does not burn the bottom of the pan. 😉

Next – Pour about 1 cup of the sauce (or enough to evenly cover) into the bottom of a 9×13 inch baking dish.

Take sauce mixture and pour just enough of it to moisten/flavor into your shredded chicken.  – set aside

Heat a skillet with a few drops of oil in it and place your tortilla’s in one-at-a-time for a few seconds to soften and moisten.  (Caution! this will be a Hot process!)

After tortillas are softened, fill with about 1/3 cup of shredded chicken, fold, and place into baking dish(open side up) once all are in the dish, pour remaining sauce over them, and sprinkle all the cheese over the dish.

Place in a pre-heated 350 degree oven and bake for 20-30 minuets.

Happy Cooking and Bon appétit!



Cranberry Cake

So glad you were able to stop by today. My hopes are that you will enjoy your visit and feel encouraged and inspired when you leave.:)

“When we take time to notice the simple things in life, we never lack for encouragement. We discover we are surrounded by a limitless hope that’s just wearing everyday clothes.” ~Wendy Moore

This is a light, berry cake and is refreshing with a scoop of vanilla ice cream.


Cranberry Cake

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened
  • 1 tsp. Almond extract
  • 2 cups all purpose flour
  • 2 1/2 cups fresh or frozen (thawed) cranberries
  • 2/3 cup chopped pecans
  • whipped cream (optional)

In mixing bowl, beat eggs with sugar until slightly thickened and light in color, or about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans, spread in greased 9×13″ pan.

Bake @350 degrees for 45-50 minutes, or until tested done.

  • 16-20 servings (Enjoy!) 🙂