I wish I had more time to have more intimate get togethers. I'll let the photos tell the story.
A little bit of prep beforehand!
And while Kristin, Pablo & I were resting our bellies..Sophia put on a beautiful interpretive dance for us to enjoy. Which I caught on video!! Isn't she just absolutely adorable. Just two seconds before she was jumping around to faster music and then a slow song came on and she gave us this interpretive dance. Either Dancing With The Stars or So You Think You Can Dance is in this toddlers future!! :) Take note of her passion and pure crazziness. If you pay close attention, you'll see the water gushing out of the drainage pipes in the background. Hop on over to The Dazzling Details to check out what we are doing to help the families in need due to the tremendous amount of rain we are getting here lately.
Next, I like to add a little onion to the enchiladas, but again this is just a personal preference because I'm a HUGE ONION FREAK! I chop a 1/4 onion, add the chicken, about 3/4 of the cheese, sour cream (per recipe), chilies and about 1/4 cup of the tomatillo broth. I usually add some extra chicken seasoning and pepper to the filling mixture because I find sometimes it's just a little bland.
***NOTE: If preparing this in Mexico, DO NOT dump the entire can of chilies in. Chilies are much different here than in the US!! I made that mistake already. If preparing this in Mexico, I add about 3 tablespoons of chilies with a little of the juice from the can.***
Spread about 1/4-1/2 box of the tomatillo broth in the bottom of your greased 9x13 pan. Now, comes the FUN PART - filling and rolling the tortillas. I do follow the recipe here and place about a 1/3 cup of filling into each tortilla.
Continue filling and rolling your tortillas until you have filled your pan. After I have all of them in the pan, I usually sprinkle on a few extra chilies just to add a little more heat.
*** Note: This pan was made for youngsters as well. The two enchiladas on the side were made without chilies, etc.***
Next, pour the remaining tomatillo broth and the entire box of salsa verde over the top of the enchiladas and sprinkle the remaining shredded cheese on top.
Next, I follow the rest of the recipe as directed. Spray sheet of foil with cooking spray; cover baking dish foil sprayed side down.