So I have two exciting things to talk about today! Number one….drum roll please…
My husband and I bought a house! We are so excited. The above picture is one that we took during the most recent snow storm. The road to our new house was snow-covered, so we had to park at the end and then hike through the snow. It was a fun adventure— and made us even more excited to move in!
And, it’s another month of the Secret Recipe Club! This month, I was assigned Sid’s Sea Palm Cooking. We are brand-new facebook friends, so it was fate that I was given her blog to cook from this month.
I poured over her site and had a really hard time figuring out what to make. The hubby stepped in when he saw this recipe over my shoulder. We love anything mexican, so chicken enchilada roll-ups were calling to us!
We made a slight tweak in the recipe, and instead of using tortillas, we used crescent rolls….well, because I’m obsessed with them. The extra butter with the enchilada mix was the perfect thing for a Sunday night dinner.
- 2 boneless, skinless chicken breast, cooked and cubed or shredded
- 1 (8 oz) low-fat cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 garlic clove, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 tbs dried cilantro
- 1 tbs chopped onion
- 3-4 jalapeno rings, diced
- 1 can diced tomatoes (drained)
- 2 containers crescent rolls
- Servings: 4-6
- Difficulty: easy