Today is the day we set aside to celebrate the life and mission of Dr Martin Luther King, Jr.
My favorite quote:
“Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.”
He was a wise, godly man.
I’m cooking enchiladas tonight, and I wanted to share the recipe with you. It’s one I’ve tweaked over the years to be easy, flavorful, and robust. Feeding teenagers isn’t for the weak.
This recipe is a lot of canned food, but if you want to make it gourmet, feel free to use fresh ingredients.
I start with a large can of chicken. Or fresh chicken cooked and shredded. Drain the canned chicken, put the meat in a large skillet. Sauté the chicken with a little taco or enchilada seasoning. I keep a large jar in my pantry.
Add liquid as needed to keep the meat from drying out. You can use the chicken broth from the canned chicken or the liquid from a can of rotel tomatoes.
After the chicken has taken up the seasoning, add the can of Rotel tomatoes. You can use original or Mexican flavored Rotel.
Mix until the tomatoes are heated through. You can just use this as a filling, or you can add black beans or pinto beans. You can add rice if you choose.
Once your mixture is hot and ready, turn your fire down to low and begin filling your tortillas.
Oh, wait, we should probably prepare the pans first. Always grease your casserole dish unless you like baked on tortillas in the bottom of your dishes.
Then layer the bottom of the dishes with a few tablespoons of enchilada sauce. You can use mild or medium, depending on the amount of heat you like. We like original Rotel with mild enchilada sauce.
Now you can begin filling your tortillas.
I use a heaping tablespoon of filling. Be sure to keep it to one side rather than the center. It rolls up better.
I now add a big handful of cheese.
We love cheese in our house. We love our dairy cows. If people stop eating dairy products, we lose our dairy cows. Our dairy farmers lose their livelihoods.
You will find that farmers farm because they love animals. Animals are safe when humans aren’t.
Support your dairy farmers!
Now roll the enchilada and place it seam side down into the dish.
I make enough for two pans, so hopefully there are a few leftovers.
Now spread enchilada sauce over the enchiladas. I use a large 28 oz can. You can use two small 10 oz cans. Or just one if you make one pan.
Now for more cheese!
Then I cover them with aluminum foil. If your dish isn’t deep, spray your foil with cooking spray to prevent the cheese from sticking.
Everything is already cooked, so the reason for the oven is to melt the cheese, let the sauce soak in, and get everything bubbly and yummy.
Bake in a 350° oven for 30-45 minutes, depending on how full you stuffed your tortillas.
Here they are!
Now, tomorrow will be our final day in Genesis. In chapter 47, God reveals his plan from way back in Joseph’s youth when his brothers sold him into slavery in Egypt. During the famine, the Egyptians sold everything they had, including their land and their own freedom, because they were starving.
Meanwhile, “the Israelites settled in the region of Goshen. They acquired property there and were fruitful and increased in number.”
God’s people were flourishing because of Joseph’s obedience to God and his forgiveness extended to his brothers.
Another quote from MLK, “The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands at times of challenge and controversy.“
Joseph passed this test…
Here is a picture of my son, Owen, right after he finished preparing both barns for a freeze tonight. He was ready to eat!