Posted by Denise

My third child left two years after the second.  Even though I knew what was to come, it does not make the separation any easier.  You make the last favorite meal, go to their favorite restaurant, take them shopping for clothes one last time.  I still looked in her room every night that last week wondering how we got here so quickly.  She is so beautiful when she sleeps.

Taking Leah to college was not as much a crying spell as the first, but those last few minutes are hard.  I was most concerned about Leah because many of her friends were staying in the area, but she never veered from her decision to go away, she was determined to leave the nest.

Leah was around when Sandy and I started to cook every Sunday.  She was my most adventurous eater and loved all of our meals.  She was the first to try kalamari, bruschetta, falafel and was eager to try anything we wanted to cook, giving her honest opinion of the prepared meals.  She continues to enjoy our meals and Sandy and I go up to see her occasionally and cook for her crew.  Even though it has been difficult to see her leave, I am so proud she took the step to move on.

Leah’s favorite meal – CHICKEN IN TORTILLA CREPES (a variation of the recipe from Tidewater on the Half Shell

  • 1 4-ounce can diced green chilies
  • 1 lb. Monterey Jack cheese, cut in strips
  • 4 cups cooked, diced chicken (I cook mine in 1/2 pkg. of taco seasoning)
  • 12 flour tortillas


  • 1/3 cup flour
  • 1/3 cup butter
  • 2 cups chicken broth
  • 2 cups milk
  • 2 cups grated sharp Cheddar cheese
  • 1 cup sour cream
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. seasoned salt
  • 2-3 dashes cayenne pepper
  • 1 tsp. dry mustard

Place a some diced chilies, some cheese and some chicken on each tortilla; roll up and secure.  Arrange in large casserole dish (I use a 13 x 9 dish and place any extras in a smaller casserole dish).

For the sauce.  In saucepan on medium heat, combine flour and butter, stirring until well blended.  Slowly blend in broth.  Add milk and cheese, stirring constantly.  Add small amount of sauce to sour cream; return to pan.  Add remaining ingredients.  Cook over medium heat stirring frequently until thick.  Pour over tortillas.  Bake at 350 degrees for 45 minutes or until golden brown.

chicken enchiladas with green chili and sour c...

chicken enchiladas with green chili and sour cream sauce (Photo credit: Paxsimius)

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  1. Hearing you describe the “lasts” with Leah makes me sigh deeply. We are already trying to make time go more slowly until we take our 11th graders to college. Definitely trying these chicken enchilladas out as they look fantastic and intact. Mine tend to get too soggy and fall apart…..

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