Before my husband’s death, something of significance occurred. It affected him so much that he referred to the incident at least 3 times in those 4 days.
Greg’s previous work had been extremely stressful. He had a boss that just seemed to blame him when things when wrong, & took all the credit when things went well.
My husband had just changed jobs. In fact, he had been in that position just 2 weeks when he died.
Greg was a 20 year Air Force veteran who flew in the RC-135, a reconnaissance plane. He transitioned from being a “crew dog” to a liaison between the flyers & the government contractors who develop the programs and equipment for our military. He had high security clearances.
If I could pinpoint a character weakness in Greg when we first met, it would be his personal lack of self-confidence. I saw him overcome this over the years by working hard to do his best, but he remained a very humble man.
On the Thursday before he died, his new boss took him to meet some of the folks he would be working with on a nearby naval base. One guy came into the meeting announcing that he could not stay, but that he wanted to meet “The Legend.“
Startled, Greg shook his hand. As the guy walked away, and Greg turned to his boss & said, “What did you tell them about me?”
His boss said, “I didn’t tell them anything…they just read your resume.”
I am SO grateful God allowed Greg’s hard work all those years to be AFFIRMED before He took him home to Jesus.
The bible tells us, “What profit is it if a man gains the whole world, but loses his own soul?” It is MOST important that one’s resume includes their name written in the Lamb’s Book of Life. Greg accepted Christ as his personal Savior in His teens & served him well. He was a great husband and father. To us, he is still “The Legend.”
I’m sharing today the recipe for Sour Cream Chicken Enchiladas. We served it so many times when we entertained in our home. This dish reheats well in the microwave if there are leftovers.
Sour Cream Chicken Enchiladas
2 chicken breasts, cooked and diced
1 c. sour cream
3/4 c. onion, diced
1/2 c. flour
5 c. chicken broth
10 flour tortillas
1 (4-oz.) can green chilies
chicken soup base
3 c. Monterey Jack cheese, grated
Cook chicken until tender in 6 cups water and enough soup base to make a rich broth. Allow to cool. Cut up chicken in small chunks. Save broth.
Whisk flour and sour cream into 5 cups broth until smooth. Add chilies and heat, stirring constantly until thickened. Set aside.
Mix chicken, 2 cups cheese and onion together.
Heat tortillas in microwave, a few at a time, to soften. Place a generous tablespoonful of mixture in tortilla and roll up.
Spray a 9 x 13 pan with nonstick spray. Place filled tortillas seam side down in dish.
Pour sauce over, making sure you cover all the tortilla. Top with cheese and any filling left over. Sprinkle cilantro on top.
Bake at 350 degrees for 30 minutes until sauce is bubbly and cheese is lightly browned. Serve with rice. Yield: 10 enchiladas
Note: It’s amazing that such simple ingredients yield such delicious results. You can make all of this ahead of time by filling tortillas and covering with plastic wrap.
Make sauce and refrigerate until time to bake. Do not add sauce until just before baking. Do these freeze well? Yes, they do…but keep the sauce & the filled enchiladas separate until baking time. Leftovers reheat well in microwave.