Hello Sisters,
I Just wanted to remind you that our weeknight Relief Society Meeting for this month is on:
Wednesday September 14th
7:00pm
Meredith Hayes home
7 Hanceford, LR
Please join us and bring a friend or neighbor as we serve by donating ingredients and preparing freezer meals.
We are grateful to all of you who have been willing to sign up for ingredients for these meals. Please double check the sign up lists on Sunday to see what you have offered to bring and then please bring them that night and we will all help assemble the meals together. Then please take a meal home with you, and look for an opportunity to give it to a friend or neighbor in need. (Within the next 3-5 months)
It should be a good night to count our many blessing and to reflect on the times that others have helped us, and also those times when you have the chance to be a helping hand to someone else. Please feel free to share any stories you have with us to bring the spirit of service while we work together:)
Thanks so much!
Chicken Enchilada Recipe:
2 (10 oz) cans cream of chicken soup
1 container sour cream (I use the fat free or light container)
1 can (4 oz) green chilies chopped
2 cups cheddar cheese (set 1/2 cup aside to put on top of tortillas)
2-3 Tbsp salsa
1 package tortillas
1 rotisseri chicken or boil chicken tenders and shred
Combine: sour cream, cream of chicken soup, chilies, cheese, 2-3 Tbsp salsa in a bowl.
After you stir all these ingred. together place 2 cups of this mixture into a separate small bowl and set aside.
Then add your shredded chicken to the main bowl of mixture and stir.
Fill tortillas with chicken mixture and roll. Place in 9 x 13 pan or glass dish.
Spread the remaining mixture in the small bowl on top the enchiladas with the leftover 1/2 Cups of cheddar cheese and bake at 375 degrees for 25-30 min.
Serve with salsa, if desired.
