Enchilada Rolls

Enchilada Rolls

4 cups shredded cooked chicken
1 can cream of mushroom soup, reduced fat
1/2 cup sour cream
1 can diced green chilies
1/2 cup shredded cheese(more or less to taste or sight)
16 crescent rolls

Combine soup, sour cream and chilies in a small bowl. Pour about 1/3 to 1/2 of the mixture in with the chicken and add cheese. Stir and add more if too dry but don't make it too wet or soupy. Put about 1/4 cup of mixture on each crescent roll at the wide part and roll up carefully pinching closed any openings so that moisture doesn't leak out. Place on a stone or pan and cook at 375 for about 15 to 20 minutes or until golden brown.(Optional: brush with butter) With remaining soup mixture add a little milk until the consistency of gravy, heat and pour on top of cooked roll as a sauce. Serve with steamed veggies and a salad.

I got this idea from a few other recipes that I didn't have all the ingredients for. They turned out really yummy:)

Practical Sewing

I have been doing some practical sewing lately. I made a ottoman slip cover for our ottoman and I made a reusable shopping tote as well. My Mom came out for a visit and she was able to pack some fabric that I had purchased when I was first married in hopes to reupholster this ugly car I had. I didn't end up doing it since the car only lasted about 9 months but I just now figured out what to do with the fabric. I have a ton of this fabric so you will be seeing a lot of it.

The lovely shopping bag, it is so durable so it should last a lifetime

The ottoman before, this picture makes it look not so bad but it really was

The after, the fabric is so stiff and hard to iron so it is a little wrinkly

Doesn't it look a million times better and really brings out those nice legs the ottoman has, it also matches the chair in our living room better too.