Welcome to Fall folks!
Autumn is in full swing and it is evident all around us. Here in Oklahoma, the weather is actually cooperating for once and confirming that it is fall! From fashion, to the weather, to football and of course, food- fall is here!!!
This past week has been super busy in our house. We started off the week at the annual LifeChurch Staff Reunion celebrating 20 years! The whole three experience was nothing short of amazing. Our hearts were filled to brim with excitement, encouragement and boldness for the future! We are so blessed to be part of this church and growing the Capital “C” church!!!
Here is a picture from one of the worship sessions. It’s so cute, albeit fuzzy. Obviously, I am a little bit biased because my guy is so handsome in a bow tie.
After a wonderful reunion, I decided it was probably about time I stepped into the kitchen again and whipped us up a real meal. I was brave to try a new recipe right after we were spoiled by exquisite catering for three days. Lest my cooking spirit be deterred, I turned to a fan favorite, Pinterest, for guidance. In the clutch, I found a gem.
Enter: ENCHILADA RICE CASSEROLE
Here is the recipe link:
Here is my outcome. I did not get a pic of the plating that I did because let’s be honest, it was devoured very quickly. The leftovers were pretty spectacular as well. **pats self on back**
My tweaks were minimal. I cooked the chicken in a skillet with half a can of enchilada sauce and a can of green chilies. I always shred my own cheese because it is cheaper and is not coated in wood pulp like preshredded cheese is. I added the cilantro once I pulled the casserole out of the oven. This was scrumptious and pretty darn easy.
How have you kicked off fall at your house? Comment on this post for a chance to win a week’s worth of meal planning from me!