We have had some welcome and much needed rain for the crops and lawns, thank you God! I have heard on the news that some areas have had too much rain with some flooding on the interstate in North Dakota and heavy rains north of our area. It’s time to turn off the faucet and get back to finishing up the seeding.

There are so many graduation parties, wedding showers and weddings, the next couple of weeks will be very busy and trying to come up with recipes that have not yet been published is becoming a challenge. I would welcome and share recipes that any of you readers may want to email to me. The recipe for this week for Chicken Enchiladas was taken off Face Book. I like to cook chicken breasts for recipes, but you could purchase cooked chicken from the deli.

Chicken Enchiladas

10 Tortillas

2 Cups cooked chicken

2 Cups Monterey Jack cheese

3 Tablespoons butter

3 Tablespoons flour

2 Cups chicken broth

1 Cup sour cream

1 4 Ounce can diced green chilis

Mix 1 cup of cheese and chicken together and divide the mixture evenly in the tortillas. Roll and place seam side down in a well greased 9 x 13 pan. In a small pan, melt butter and add flour and whisk in the chicken broth to make a gravy, heat to bubbly; add sour cream and green chilis. Pour mixture over the rolled tortillas; top with the remaining cup of cheese. Bake 20 minutes at 350 degrees, then place under broiler for 3 minutes to brown the top.

Questions or comments:

marlisz@aol.com