Friday, August 12, 2016

More Enchilada's!!

Lets call this the week of Enchilada's!  I did a post about my breakfast enchilada's and am having a craving for more.  So today I decided to make my "Simple Green Chile Chicken Enchilada's" for supper. 

Green Chile Chicken Enchilada's 
12.5 oz. can cream of mushrooms soup
4 oz. can chopped green chile
12.5 oz. can chicken
2 cups shredded chedder cheese
8-10 corn tortillas

Preheat oven to 350
Spray bottom of 8x5 casserole pan with cooking spray
In bowl mix together cream of mushroom soup and copped chile
Lightly spread small amount of soup chile mixture on bottom of pan
Place 4 of the corn tortillas on top of the soup mixture
Put about 1/2 of what is left in bowl of soup mixture on top of corn tortillas and place 1/2 of the can of chicken on top of the soup mixture sprinkle with cheese
Place remaining corn tortillas on top of this and cover with soup, chicken and cheese
Place in oven for approx. 30 minutes or until cheese is bubbly
Eat & enjoy can put favorite salsa on top of it and have or some guacamole! 

Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts

Thursday, August 11, 2016

Breakfast Enchiladas

 This morning I made for breakfast one of my forgotten favorites, Breakfast Enchiladas!  I haven't made these in about 4 years but when I was thumbing thru my recipe book stumbled on them and decided to make them again.  I truly forgot how yummy they are.  So of course I decided I needed to share this recipe with everyone.  I hope you enjoy them as much as my guests and I did!

Breakfast Enchiladas with Lemon Belgium Waffles
Breakfast Enchiladas
8 eggs
2 large roasted green chile peppers (chopped)
2 green onions (chopped)
2 tomatoes (seeded and chopped)
1 10 oz. can of mild enchilada sauce
1 cup Mexican blend grated cheese
8-10 corn tortillas
Salt to taste
1 tablespoon butter
¼ cup chopped cilantro
  • Preheat oven to 350 and grease a medium glass casserole dish.
  • Beat the eggs well, and add green onions, green chile peppers, and salt. 
  • Melt butter in a pan and pour the egg mixture and cook until the eggs solidify. 
  • Place some grated cheese on each tortilla.
  • Top with egg mixture, tomatoes, and cilantro. Roll the
    tortilla and place in the casserole dish with seal side under.
  • Top with enchilada sauce and remaining cheese. Bake for
  • 15 minutes at 350.
  • Serve with sour cream, salsa or guacamole if you like

Fresh canned Mixed Berry Syrup that was served with the waffles.  A fresh batch we just canned that is for sale in our gift shop!

Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts

Monday, May 2, 2016

 Bridal Shower at the Downtown Historic Bed and Breakfast

This weekend we hosted a beautiful bridal shower for a really sweet couple.  The shower was planned at first outside but due to our New Mexico weather deciding to be one our more "Blustery" days plans had to be changed and it was hosted inside the Heritage House.  The shower had all sorts of cute little features to it.  

Guest were able to enjoy mingling and all the treats in the dining room of the Heritage House

There even was a cupcake decorating station!

This wasn't just a Jenga game it was also a place where you could write on a block "marriage advice" for the couple.  

Best of all there was an assortment of food and treats for all the guests.  All beautifully staged on the buffet in the Heritage House.

Everyone seemed to have an amazing time at the event and the couple got lots of great gifts to help them start their life out together.  We loved hosting this event and look forward to more opportunities to bless others with our beautiful facility for a fun and unique event.  Thank you Sara and Colin for having your shower with us!

Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts