Our purpose of sharing a meal or hosting a community group is to create an environment that fosters genuine community and conversation. We aren’t trying to win awards or the approval of others. People who are seeking a safe place to share life with others generally don’t care if the paper plates clash with the plastic cups or if the junk mail is stashed on top of the refrigerator.
In the hustle of it all, it is easy to forget the purpose and instead stress about the details. Somewhere along the way, I started being a little more sensible with the help of my husband, Brian. Thankfully he helps me to focus on the important things.
After six years of marriage, I’ve finally started accepting help in the kitchen. At the Crain house, the team approach is a few years in the making—I’ve willingly accepted full responsibility of cooking and prepping and planning menus, but I realized that trying to do it all can become overwhelming and steal the joy of serving others. We’ve become a better team in the kitchen. For example, he usually helps clear the kitchen, grab last-minute groceries, and prep the house for guests. Other weeks, we’ve left the cooking up to Johnny’s Pizza or Brian will grill burgers.
Brian started noticing I was getting worn out and needed help in the kitchen, but I usually just wanted to do it all by myself. He offered to learn ways to help and asked how to make simple recipes. Now whenever we make chicken enchiladas, he will take care of the chicken. Then I can prep all the fixings and assemble the enchiladas. Making improvements in the small things have helped us to focus on the big things.
White Chicken Enchiladas — Serves 6 to 8
(Adapted from the Pioneer Woman, Ree Drummond)
Crockpot Taco Chicken
3-4 boneless skinless chicken breasts
jar of salsa
taco seasoning packet
1/2 cup water
Cook on low in crockpot for 4-5 hours.
Shred and set aside.
2 Tablespoons Butter
2 Tablespoons Flour
1-1/2 Cups Chicken Broth
1 4 oz can of green chiles
1 cup Sour Cream
1-1/2 cups Monterey Jack Cheese, Shredded
Melt butter and sprinkle flour and blend well and cook for 1-2 minutes on medium heat. Whisk in chicken broth and cook for a few more minutes. Stir in green chiles and sour cream. Then add 1-1/2 cups of Monterey Jack Cheese and stir until melted. Add salt and pepper as needed.
1 cup shredded cheese
White cheese sauce
Allow corn tortillas to soften by dipping in chicken mixture. Add chicken and cheese to each tortilla. Roll and place in a 9 x 13 casserole dish.
Top with white cheese sauce and extra cheese. Bake at 350 degrees for about 30 minutes.
Serve with black beans, chips and salsa, salad.