Quick Meals

A Liturgy for the Hurried Preparation of a Meal

Lord, I have little time

to build this meal, 

but I would still make of it

a holy offering. 

Let me work into these 

rapid preparations a care 

and a kindness for those 

who will partake. 

Even in our common haste, 

may this meal serve as a 

catalyst for a deeper grace, 

reminding us to be ever thankful. 

Let those who share this food

embrace the fellowship of the moment, 

however fleeting, 

and let them rise from the table

knowing that even in their 

comings and goings, 

they are nurtured and loved. 

Grant also, O Lord, that we, 

at other times in our busy lives, 

might make ample margin for more

unhurried meals, and for a more 

leisurely fellowship. 

Amen. 

-Every Moment Holy 

Sunday night's small group dinner (pasta bar- perfect for a quick meal with something for everyone)  

Monday night's quick dish 

Annette’s Enchiladas 

    from Shauna Niequist’s recipe in Bread and Wine

• 1 cup sour cream
• 1 28-oz can green enchilada sauce (Las Palmas is recommended)
• 2 4-oz cans diced green chilies
• 3 cups cooked chicken, shredded or diced (or substitute white beans for vegetarian option) 
• 2 cups Monterey Jack cheese, grated
• 12 corn tortillas (you could use flour)
• 1 cup chicken broth
• Cilantro

Preheat oven to 350 degrees.

Simmer the chicken broth in a skillet, and before placing each tortilla in the pan, use tongs to pass the tortilla through the broth for just a few seconds. If you leave the tortillas in the broth for too long, they’ll fall apart, so just dip each one in for a few seconds to soften it before putting it in the enchilada pan.

Mix green sauce with chilies and sour cream. Smooth 1 spoonful of the sauce mixture around the bottom of a 9 x 13 inch pan.

Layer 4 tortillas over the first layer of sauce. After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese. Repeat one more time so there are two full layers.

Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.

Bake until warmed through and the cheese is melted, about 30 to 35 minutes. Let sit at least 15 minutes before cutting. Top with chopped cilantro.

Serves 6 generously