A few weeks ago I posted about Hope turning twelve.
Last night, with her dad's help, she became...well...more twelve.
Let me explain. It's one thing to turn a numerical age. It's another to reach the real capability of an age as you're growing up.
In our family, we begin training them in the kitchen from the time their tall enough to see over the counter. We try to teach them enough to be able to help with the preparation of meals. However, around the time our kiddos turn twelve, our goal changes. Our desire is that with additional training from us, they will make the transition from being kitchen help to having enough culinary skill to be able to prepare dinner for the family without assistance.
We view our children's ability to cook as one of the most important life skills they'll need for the rest of their lives. After all, we all have to eat three times a day, right? We believe this for both our sons and daughters. Only the Lord knows when He may bring them together with a future spouse, so both boys and girls need to be able to cook for themselves.
We rotate cooking nights among the children, and last night it was Hope's turn to lead. Normally, she's still paired with an older sibling. Yesterday, however, her partner was out of town.
I wish I had taken a photo of the beautiful dish Hope created with some coaching from her daddy. His intentionality in making sure she learns her way around the kitchen blessed all of us. We had the yummiest enchiladas we've had in a very long time. In addition, Hope sat a bit taller at the table last night. Her confidence had been given a solid boost. Even she could sense that she's now more twelve...not just numerically that age but now just that much more capable of contributing to the family's needs in the kitchen.
Here's the recipe in case you'd like to try these yummy creations for yourself.
Jane and Jean's Sour Cream Enchiladas
4 cups cooked chicken, diced
1 can chopped green chiles, drained
2 cans cream of chicken soup
1 bunch of finely sliced green onions
16 oz sour cream
12 standard size flour tortillas
1-1/2 cups shredded cheddar cheese.
Mix and heat the first five ingredients in a large pan on the stove to make the enchilada sauce. Set aside half the mixture after completing this step.
Spoon about 2 heaping tablespoons of the heated mixture into a flour tortilla. Roll it up tightly and place it in the 9x13" pan. Repeat this step until you have filled 12 tortillas.
Now pour the remaining sauce over the top of the enchiladas. Use a spoon to spread the mixture evenly, making sure to coat all the tortillas to prevent burning. Spread the shredded cheddar cheese evenly over the top of the enchiladas and sauce. Bake at 350F for 30 minutes or until the sauce is bubbling and the cheese if fully melted.
Let the enchiladas set for about 15 minutes before attempting to serve. We like to cut the enchiladas into 3x3" squares to serve. Enjoy!