I'm back!!

It turns out that my little break, wasn't so little after all.  But I am glad to say that I am finally back.  We are all settled and happily living in Hawaii, I know it's a hard life, but someone has got to do it right?!  My little man is no longer little, he's walking and getting into much mischief, which is spurned on a lot by his older brother!  So even though I have two little active boys on my hands, I still find a way to do the things that I love and enjoy my time with my cutie pies too.

I do have some projects I am starting up and will post them very shortly.  However, I did get a good suggestion from a friend too and I have decided to start posting another of my hobbies, cooking.  I don't have too many original recipes but I have found some real gems out there on the web and thought it would be cruel not to share them.  So, here is the first of many recipes that I would love to share with you.  It's a huge hit with everyone in my house, so I hope you all like it too.

Ingredients

1lb uncooked chicken breast strips
1 (8oz) package cream cheese, cut into cubes
1 (4.5oz) chopped green chiles
1 cup sliced mushrooms
1 package of flour tortillas
1 (10oz) can green chile enchilada sauce
3/4 cup shredded Italian 5 cheeses

Directions

1. Heat oven to 400F. Spray 13x9 g;ass baking dish with cooking spray.
2. In skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink in centre.  Stir in cream cheese, mushrooms and chiles;reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up and pour enchilada sauce over top. Then sprinkle Italian cheese over the top.  Cover and bake for 15 to 20 minutes or until hot and the cheese it melted.

Serve with rice and salad.

Sorry there are no pictures at this time, but next time I make it I will be sure to snap a few photos so you can see the final product.


Thanks to Old El Paso for the orignal recipe! I have just made a few minor changes to suit me and my family.