Give Thanks To The Lord

Welcome to the second Ember Days of Advent. While no longer fasting as a part of our Ember Days observances, it is a Friday. Whatever we do, there shall not be meat on the table.

That’s okay by me. I give You thanks O Lord for all you have done for me. You are my strength in times of sadness and loss. It’s been a hard year this year, very emotional. We privately said our good byes to our daughter, marking the 5th Anniversary of her passing. That was hard. The farm was sold, a part of my life I thought would always be there is gone. My Dad is now officially divorced, our family shattered and splintered into a million pieces. Yet through it all, I know that God is in control. Whatever this sadness is that has entered my heart this holiday season, He has a reason. So on this Ember Days of abstinence, I offer up to Him the sorrow that I feel. Hubby has been wonderful through it all, as he always is. He is another reason to give thanks. So thank you Lord Jesus for the man in my life.

Enough sadness for one day. We’ve got some spicy Enchiladas waiting in the kitchen. And the margaritas are just beginning to flow. Happy Ember Days of Advent. Give thanks to the Lord above.

The Ultimate Four Cheese Enchiladas
12 oz Green Enchilada Sauce
2 (4 oz) cans Diced Hatch Chilies
1/2 Red onion
3 Serrano Peppers
1 cup Colby Cheesed
1 cup Mild Cheddar
3/4 cup Pepper Jack Cheese
2 cups Mexican Melting Cheese, divided
Vegetable Oil for frying
10 Corn-Wheat Blend Tortillas
1/2 cup Sour Cream for serving

Heat oven to 425-degrees. Spray a large casserole dish with cooking spray, set aside.

In a sauce pan warm enchilada sauce with 1 can diced chilies. Cut onion in half from root to tip. Peel and dice half, reserve remaining half for another use. Stem Serrano Peppers, dice and set aside.

In a bowl mix all of the Colby, Cheddar and Pepper Jack Cheese cheeses along with a cup of melting cheese, remaining can of diced chilies, onion and peppers. Set aside.

Heat oil in a skillet. Dip tortillas, one at a time, in the hot oil long enough to go limp, only a matter of seconds. Pat dry.

Working with 1 tortilla at a time, form a mound of the cheese mixture down the center of the tortilla. Scatter remaining melting cheese over the mound, fold one end of the tortilla over the filling, then roll tightly. Place in the prepared casserole dish. Repeat until all the tortillas have been filled.

Pour the warm enchilada sauce over the filled tortillas. Cover dish with foil, place in the heated oven to bake for 20 minutes, until headed through and bubbling.

Serve garnished with sour cream as desired. Enjoy with refried beans and margaritas.

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For You are my hope, O LORD;
my trust, O God, from my youth.
On You I depend from birth;
from my mother’s womb You are my strength.