
His cute little tux that was made by a neighbor back home

Warren's great-great grandpa Warren Shurtleff is 103.


The 3 Warrens

Both sets of grandparents

Our little family






* 1/2 tsp olive oil Sea Salt, to taste
* 2 cups of chicken, shredded (I use 2-3 chicken breasts and shred those, 2 cups isn't enough)
* 1 can of black beans, drained and rinsed
* 1 28 oz can of green enchilada sauce (In a blender with this sauce, I add sour cream -about 2 cups or a little less, 1 can of cream of chicken soup, and some cilantro-a handful- )
* 1 3 oz can of black olive slices (optional)(I dont use olives)
* Mexican blend of cheese or cheddar cheese, shredded (I just use Monteray Jack & Cheddar)
Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20 minutes. Season with sea salt and set aside. (Cook the tortillas) (Or do this if you like corn better) Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.
Coat a large baking dish with cooking spray. Pour a bit of enchilada sauce over the bottom of the baking dish. Take a corn tortilla and spoon chicken along the center, next add onions then finally a spoonful of beans. (I also put a little cheese and a little sauce in the middle, too) Roll and place in pan. Repeat until finished. Add the rest of the enchilada sauce over the top of the enchiladas. Top with cheese and olives. Bake covered in tinfoil (spray top of foil with cooking spray to keep the cheese from sticking) for 30 minutes. Serve with sour cream and and fresh cilantro if desired. Enjoy!


