It started out to be a normal day. Then at 9:00 a.m. I got a call from Sarah's vet in Pasadena (Sarah is my Poodle/Bichon who goes to an animal dermatologist for her pink sensitive skin allergies) saying not to come in for her appointment because Pasadena was in a state of emergency. What? Apparently even schools were closed. We were having high winds that started during the night. THEN, almost immediately, the power went out at my house. No!
Let's just say yesterday was an interesting day. Do you know how many times you open the refrigerator or freezer in a normal day? How many times you use the microwave? The toaster? Watch TV? Use the computer? After calling the electric company and reporting the problem, the recording said they had no idea when the problem would be fixed. Later in the day the recording said some customers would have service by evening; then later, some would have service Friday morning. Around 4:00 p.m. I started getting out the candles and placing them all around. The fireplace had been blazing all day because it was cold, in the 60's (which is probably still warm to those in the East -- sorry).
My daughter came over after work to get some wax for glazing her pottery. She thought we were in distress, but we really were not. I had been playing Crazy Birds on my iPad and enjoying a cocktail. Sarah was playing ball with me in the living room with one candle and light from the fireplace! It was dark and it sometimes took her longer to find the ball. Ha. But it was peaceful and fun. We went to bed early, watched Netflix on the iPhone, and I think the power came on around 4:00 a.m.
Today was a normal day. I got the refrigerator cleaned out, Sarah had her appointment at the vets, and I made the luscious Sour Cream Enchiladas. I want to share the recipe with you because they are soooo good. See photos below!
SOUR CREAM ENCHILADAS
1 can cream of chicken soup (the original recipe was for 2 cans)
1 cup sour cream (I used light)
1 4 oz. can diced green chilies
Green onions, chopped (as much as you like - I use very little)
Grated cheese (I used the Mexican Blend from Trader Joes)
Cooked and diced chicken/turkey
1 package corn tortillas (I used Trader Joe's whole wheat)
Combine soup, sour cream, chilies and green onions. Soften tortillas in microwave 20-30 seconds in paper towels to soften. Spread a heaping spoon full of the soup mixture over the tortilla, add a handful of turkey, a handful of grated cheese. Roll and place seam side down in a baking dish that has been sprayed with Pam. Continue filling the tortillas. Spread with remaining soup mixture and top with more grated cheese. Bake 350 deg. until bubbly 40 minutes. Note: These are very mild, so if you want them hotter, use a hotter cheese and fresh chilies. Or add some hot salsa to the finished product! You know how you like it.
Here are photos of my enchiladas before and after baked. ENJOY!