The kids start back to school next week.  It cannot be possible.  I swear we were just celebrating their being home for three months.  For us this was the summer that really wasn’t.  We are used to going to the beach 3-4 days a week and we went to the beach 3-4 times this whole summer!

The cooler weather kept us off the beach and traveling much more than usual.  We have had a great summer and are all sorry to see it come to an end.

For us the end of summer is signaled by the return of more hearty comfort food.  I am already starting to think ahead to September and all the soups and stews I plan on making.  For the other night though I went with really cheesy, creamy Enchiladas.

Verdict:

This was a great meal for us.  The kids loved the cheesy, creamy texture and I loved how easy it was to put together.

A few things I learned:

1. Be careful not to over bake the dish or the tortillas get soggy.
2. If you are using corn tortillas dip them into the sauce first before rolling to help keep them from breaking apart.
3. There can never be enough cheese!

I served this dish with a side of Mexican rice and a spinach salad.

For my mostly gluten-free son I used gluten-free corn tortillas in place of the flour tortillas and baked them in his dishes.

Ingredients:

• 10 8″ flour tortillas
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 3 cups cooked and shredded chicken (I keep poached chicken breasts on hand for nights like this)
• 3 cups sharp cheddar cheese, shredded (or your favorite cheese)
• 3 tablespoons butter
• 1 (4 oz) can diced green chillies

Directions:

1. Preheat oven to 350 degrees.  Spray a 13 x 9 pan with non-stick spray.
2. Fill tortillas with 1/10 of the chicken and some of the cheese.  Roll to close.  Place in prepared dish seam sides down.
3. Melt butter in a pan over medium heat.
4. Stir flour into butter and whisk for 1-2 minutes until brown and bubbly.
5. Add broth and stir until smooth.  Continue to cook until sauce begins to thicken and begins to boil.
6. Remove pan from heat and allow mixture in pan to cool for about 5 minutes.
7. Add sour cream and chilies to sauce once it has cooled.  If your sauce is too hot the sour cream will curdle and separate.
8. Pour mixture over enchiladas.  Top dish with remaining cheese.
9. Bake for 20-25 minutes.  Broil for 1-2 minutes to brown cheese on top.