Broken Bones and Chicken Enchiladas

Last week there was an accident in the family that resulted in this.

Kayla was hurrying into a new client’s office and accidently fell, which resulted in more than one fracture and a separation of bones that should not be separated.  Her ortho doc is hoping that the way he set the fracture will keep her from having surgery  (notice how her foot is curved slightly to the right).    For now, she is not allowed to put any weight on her foot.

So, besides feeling the pain of the fracture, she is also experiencing the pain of using crutches.  If you have ever used crutches you understand what I mean.  For the lot of us who have no upper body strength, crutches can be excruciating.  Fortunately, a new devise is being used these days that helps the situation a little, it is called the Orthopedic Leg Scooter.

According to Kayla, it is much more comfortable than the crutches, but there are limitations such as encountering steps and getting it in and out of the car by yourself when you are standing on one foot.

Kayla has been an incredible trooper through all of this inconvenience.   The only time she has missed work is when they put her cast on.  She even had to give up her St Croix business trip that was scheduled in a few weeks.  It seems airports, luggage and scooters/crutches do not mix well.

Dylan started his ER rotation yesterday and was not going to be home in the evening to help Kayla, so Dave and I took dinner over and let their wild mustang of a dog outside.

Because I know Kayla likes enchiladas, I made this Chicken Enchiladas recipe that I found on Pinterest.


Chicken enchiladas with green chili sour cream sauce

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

I think it turned out pretty good.  Happy Thursday!

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