Apr. 8th, 2013

nverland: (Poetry)
[personal profile] nverland
 photo colorful_flowers-_zps1b557c29.jpg


when dancing became legal
scott wannberg
florence, oregon
1/29/2011

when your heart gets broken
and you have no way home,
when your song withers
upon your tongue,
remember me kindly,
if you can,
there’s a great fire
still burning somewhere
it’ll stop you from freezing
i hear;
the tall men crumble
and become dust,
the blind will lead
the mute will sing
when your heart dissolves
let it fly out among the stars.
and its pieces
will become planets
and on those planets
they will legalize dancing.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Slow Cooker Chicken Enchiladas
Serves: 8 Prep Time: 5 min Cooking Time: 4 hr 15 min

What You’ll Need:

1 1/2 pounds chicken breast
1 (19-ounce) can red enchilada sauce
2 chicken bouillon cubes
Zest of 1/2 a lime
1/4 teaspoon cumin
1 (15-ounce) can refried beans or black beans, warmed
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese

What To Do:

In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.
Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you’ve filled the desired number of tortillas.
Pour the remaining sauce and chicken mixture over the enchiladas. Top with cheese and bake for about 15 minutes or until cheese is bubbly.

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