My friend Carrie did that for me when I first met her. She's this tiny little, beautiful thing who's southern to the core. Her favorite movie is Gone With the Wind and she's a self proclaimed "make-up girl". She looks fabulous, pretty much...well...always.
And, her first job was in a prison.
She was a teacher before she became a wife and mom and taught in a prison for boys. You mean a juvenile detention facility? Well, if what you mean by juvenile detention facility is that these boys were just waiting to turn 18 so they could be transferred to up the river to the Virginia Correctional Institute, then yes. She had a guard outside her classroom and had to set a timer for the trips to the bathroom. The boys were in for murder, rape, and all sorts of other heinous crimes, and Carrie was right there in all her beautifulness, teaching some of the toughest kids that never heard of Scarlet O'Hara.
Needless to say, underneath all that femininity, she a pretty tough cookie who loves Jesus more than anything in the world.
As we all know, even the toughest cookie sometimes crumbles, or gets eaten by a loose mouse in your house but that's another story. Because of, well, life in general, which includes, but is not limited to, trying to sell her house while closing on a new one, four kids, her oldest child just starting first grade and her youngest being about 3 months old, Carrie's feeling a little overwhelmed.
I saw her the other day and she said she felt like she was on the verge of a breakdown. She thought any minute now, she might curl into fetal position and start babbling. At least she hasn't lost her sense of humor.
I stopped right there and prayed for her and then went home to make her Breakdown Enchiladas. Ok, maybe I didn't stop right there and pray for her, but I should have, and Carrie, if your reading this, I did pray for you later while I was cooking. I swear. And it was a really, really long one.
These enchiladas are pretty yummy and guaranteed to make all your cares float away on a rainbow of marshmallow sunshine. So if you're feeling the weight of the world, stop and make some and everything will be perfect again.
Right Carrie? Riiiight.
- 1 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 (7-ounce) bottle salsa verde (I use Herdez brand)
- 2 cups shredded cooked chicken breast (I just buy a rotisserie chicken and viola! Easy as pie.
- 1/3 cup (3 ounces) cream cheese, softened
- 1 cup chicken broth
- 8 (6-inch) corn tortillas
- 1/4 cup crumbled queso fresco
- 1/2 teaspoon chili powder
- 4 lime wedges
Preheat oven to 425°.
Combine first 4 ingredients in a blender and whip those puppies into smooth green goodness. Combine chicken and cream cheese in a large bowl and mix it up with your hands. Make sure they're washed. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring your chicken broth to a simmer in a little skillet. Working with one tortilla at a time, add it to your pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes. VERY IMPORTANT: When you serve these babies, squeeze your lime wedge over them. It gives them a fresh, little kick.