Original recipe, like the Colonel

Looks like I might need to change the title of this blog to Fridays with Mooshie, because I can't seem to get anything posted on Tuesdays!

My apologies. This week has been crazy! I'm feeling like this guy from Airplane! except that I picked the wrong week to give up Diet Coke. I only made it through Thursday. (And I don't mean that I only made it through this week until Thursday, but that I only was able to skip Diet Coke on Thursday and make it through the whole day).



Today I'm back on the sauce.

I made a new recipe this week, which was a strange marriage between a Pioneer Woman beef stew recipe and Julia Child's patee brisee (pastry dough), to make it something of a beef pot pie. It turned out good, rich and crusty. But the pictures looked somewhat flat.

With the leftover crust (salty, I'll note) I made mini pie crusts and whipped up French silk filling. That turned out really yummy, too! But then I neglected to take pics. So. Miss.

Now the question is, Why am I bother posting anything? What do I have for you?

Well, I do have something.

That something is an ORIGINAL recipe! Not quite original, it's my adaptation of a slow cooker recipe. I found it to take to a work luncheon, but some elements weren't quite right. So I added extra chiles, changed some other elements, added cilantro and then... I realized it wasn't the same as the original at all.

So here it is. Try it out on this gloomy weekend, perhaps while you watch an Elizabeth Taylor movie marathon? That's what I'll be doing! But this is super easy to make and I promise it will add some brightness!

Sarah's slow-cooker Chicken Enchiladas

Ingredients:
1 large can (19 ounces) enchilada sauce and 1 small 12 oz. can
4 boneless chicken breasts
2 cans cream of chicken soup
1 can black beans
1 chopped onion
2 cans (4 ounces) chopped mild chile peppers
Sprigs chopped cilantro
16 to 20 corn tortillas
16 ounces shredded sharp Cheddar cheese
Preparation:
Cook chicken and shred. Mix soup, beans, chile peppers, and onion. Cut tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, cilantro, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on LOW for 5 to 7 hours.
Serves 8 to 10