John & I are looking forward to seeing a production of Aida here this weekend in Torreon. There will be hundreds of cast members, actual fire on the stage, huge sets. A nice cultural experience I am sure. The production is a traveling group from Germany. It will be unique since John will not be the only blond man in Torreon for the weekend.
Being in Mexico has given me more time for the things I haven't done the last few years, cooking is one. I am posting a recipe that is an adaptation of a recipe that was used by Roxanne Hill to feed hundreds of hungry people last year at Stony Point. I have made a few changes but most of the recipe is the Roxanne original!

Chicken Enchiladas

13 oz. canned Tyson chicken, drained

8 oz. cream cheese

8 oz. sour cream, thinned out with 3 T. milk

2 cups shredded monterey jack cheese

10 oz. mexican rotel

15 oz. green chili enchilada sauce, Hatch is prefered

1 small chopped white onion

24 white corn tortillas

Save some of the onions and shredded cheese for topping. Mix the chicken, cheeses, rotel, and onions together. Warm the tortillas in the microwave then stuff and roll. Lay them in a pan, pour the sour cream mixture over the enchiladas, pour over the green chili sauce, then sprinkle on the remaining onions and cheese.

Bake at 400 for 20 minutes.

*thanks again Roxanne! Cooking down here is a challenge when you go to the stores. You begin with the list you want to come home with & end up leaving the stores with what you can find! Adaptation!