In my job as a hotel sales manager, I used to work with brides to coordinate their wedding hotel room blocks. And though I no longer handle the wedding blocks, I often hear the many “bridezilla” stories that my colleagues share. We recently had a bride have a complete meltdown over the brand of Kleenex we offered to place in her guests’ wedding welcome bags. Part of me wanted to laugh, and part of me wanted to call this poor girl up and tell her to take a deep breath, slow down, and remember why she was planning this big party in the first place. Nowadays, with all of the wedding blogs and constant wedding Facebook posts, I can see how so many brides can get caught up in making everything “Pinterest perfect.” And it makes me so sad. Planning the celebration of such a big step in life should be an enjoyable, exciting time. And on your big day, the last thing you should be worrying about are those tiny details that no one will remember. The comment I get the most from guests at my own wedding is “You were the happiest bride I’ve ever seen.” That happiness did not come from wearing a perfect dress, or seeing perfect flowers everywhere. The happiness came from getting to marry my best friend. A year and half later, I’m sure very few people remember what our centerpieces looked like, or what our wedding favor was, but they remember how happy we were on that day. And I hope some of our future brides can share that happiness without getting caught up in the details.
As fun as our wedding day was, having all the attention on me was a bit overwhelming. Being a little shy, the role of “the bride” was a bit strange for me. But taking on the role of “the wife” has been absolutely the best. Eric does all the outdoor work, and I get to cook all of our dinners. And this easy dinner recipe got a big thumbs up. I like to make this recipe for chicken enchiladas on a Sunday when I have a bit more time. Typically I eat one enchilada for dinner, and Eric will eat two. I typically let the leftover enchiladas cool completely before placing in a tupperware and freezing. When you are ready to heat up the remaining portions, just place them in a baking dish and bake at 350 for 10-15 minutes, or until heated through.
Ingredients: Makes 8 enchiladas
- 1 cup chopped onion
- 1 cup chicken stock
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can tomato sauce
- 3 cups shredded chicken
- 8 6-inch flour tortillas
- 3/4 cup shredded Mexican cheese
2. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.