Windy Enchiladas! Uhhh...?

Yesterday David and I went on a hike.

This is me before:

And this is us at the top:

Yeah, my hair says "it was really windy!"

David still looks super good, though. Which is a bonus, since he's the one I get to look at all day. :)

I know we're blocking the view in this one, so here's a picture of that too:

I often forget that, if you go to the right places, you can find trees in Utah. This hike helped with my spiteful, begrudging relationship with the state that I live in.

For dinner I made these delicious chicken enchiladas with random ingredients from my college fridge.

I was almost expecting for them to taste nasty, but they weren't!

Here's what I used:

3 tortillas

1 cup of chicken, cooked

4 oz of sour cream

1/2 cup of milk

3/4 cup of cheese

1/3 of rice, cooked

1/4 of flour

1/2 a small onion

I mixed together the sour cream, milk, chicken, rice, flour, onion, and an 1/4 cup of cheese.

Fill each of the tortillas, and place them in a buttered bread pan, side by side.

Put the rest of the filling on top of the enchiladas, and top them with the remaining cheese.

Place in the oven at 350 degrees for 10 minutes.

Remember  to add plenty of salt and pepper!