Happy Monday morning, and welcome to RECIPE WEEK!
I’m going to jump right in and start with one of my favorite meals of the week- Sunday Lunch! Most Sundays we eat at home, except occasionally we do go to lunch with family or friends after church. I try to put together menus that can be managed easily around a busy Sunday morning schedule. Today’s post, and the next, will feature meals that are warm and filling, but definitely doable on a Sunday.
Earlier this month I served Mexican for our Sunday lunch, and boy, did it hit the spot when we got home from church!
Mexican Lunch at the House
Peach Tea (not Mexican)
Chicken Enchiladas is a dish I’d made for so many years, but kind of forgotten about the last year or so. It was a popular recipe circulating around all us young married girls, and I smile when I think about how often it appeared at church meals, Bible studies, and dinner parties. Every time we all got together, the question was, “Who’s bringing the Chicken Enchiladas?”. We just wore this recipe out! Happy memories.
4 cooked and shredded chicken breasts (I like to roast a whole chicken and use all the meat)
16 ounces sour cream
2 cans cream of chicken soup
1 can green chiles
10 flour tortillas- medium size
4 cups shredded cheddar cheese
Chopped tomatoes, green onion, olives, and cilantro for garnishes
Mix the sour cream, cream of chicken, and chiles. Spread a little of the cream mixture in the bottom of a 9×13 pan that has been sprayed with cooking spray. Spoon some cream mixture on each tortilla, top with a some chicken, and a sprinkle of cheese, and then roll up to enclose. (I find it easiest to sanitize my kitchen island and lay out all 10 tortillas, like an assembly line. This way I can evenly distrubute the chicken, cream, and cheese before rolling them up.) Place each torilla seam side down in the pan. Sprinkle with remaining chicken. Spread the rest of the cream mixture over, and top with remaining cheese.
Bake at 350 degrees until bubbly. Add garnishes to your liking.
I roasted and shredded the chicken earlier in the week and put it in the freezer until Saturday. On Saturday afternoon, I assembled the casserole and refrigerated it. Sunday morning I placed it in the oven and set the oven timer to cook while we were at church.
Since the enchiladas were making their comeback in my menu roation, I decided to try some new side dishes to go with it. This recipe for Spanish Rice from the Refresh Her blog went perfectly with the enchiladas! The flavor was amazing and it was better than any Spanish rice I’ve had at a restaurant. I got it going on the stove Sunday morning while some breakfast muffins were in the oven and, once it was done, just pushed it to the back of the stove to sit until lunch. When we got home I transferred it to a serving dish and reheated it in the microwave. Be sure and check Denise’s blog for the Spanish rice recipe and so many more!
I came up with this Mexican Corn at the last minute and will be making it again. It was quick and tasty and we all enjoyed it. When we got home from church, I just heated some butter and some olive oil in a hot pan and then poured in a 16 ounce bag of frozen corn. I seasoned the corn with Lawry’s seasoned salt and some cumin powder. It was done and on the table in a matter of a few minutes!
At our house, we consider Sunday a dessert day! Whether I make a dessert, or pick up ice cream, or we just find some cookies in the freezer, there will be some kind of sweet treat on Sunday.
Here’s a dessert that goes marvelously with a Mexican meal- Apple Tortillas!! This recipe is from my talented friend Missy over at Our Neck of the Woods. If you haven’t been to her blog, you need to check it out! Not only does Missy post fabulous recipes, she also posts about crafting, decorating, entertaining, homekeeping, and so much more. I’ve had the pleasure of working with Missy in a homeschool cooperative and she is the queen of organization.
Y’all, as if the plate of cheesy, creamy Mexican isn’t enough, these Apple Tortillas with ice cream and cinnamon are a must try! Unfortunately, we didn’t get to indulge in this dessert this particular Sunday. I had leftover pumpkin bars that we needed to finish (recipe to come), but I’ve made this with Mexican meals before, and it’s so good! So I wanted to add it to this menu for you to try. Now I’m wishing I’d put the pumpkin bars in the freezer and made apple tortillas that day. Next time! My photo is not the best here, so go over to Missy’s blog to see it plated with the icecream. I snapped this photo one night before serving it to our bible study group. Yum!
Well, I’d say the only thing that needs to follow this meal is a good ole Sunday nap.
Next time I’ll share a Sunday Lunch menu that’s perfect for autum. See you then!