Halloween wore me out this year, and I didn’t even go trick or treating! We had a great time and the kids had an even better time. This year the girls were monsters….scary, huh??
We were Madonna and a random 80′s rocker. We would have gone as Kim and Kayne but I didn’t want to be responsible for breaking them up.
We did Britney and Justin and 5 months later they broke-up…
We did Tony and Jessica and 9 months later they broke-up…
We did Katy and Russell and 2 months later they broke-up…
Hopefully Kim appreciates me looking out for her.
You can never have too many enchilada recipes, so here’s another one….really easy and really good.
1/2 Small Onion, chopped
2 tsp Vegetable Oil
12 oz Shredded Cooked Chicken
14.5 oz Diced Tomatoes, drained
10 oz Philadelphia Santa Fe Cooking Creme, divided
1 cup Colby Jack Cheese, divided
10 Flour Tortillas, 6″ size
Preheat oven to 350 degrees. Spray 13×9″ baking dish with non-stick cooking spray.
Cook onions and oil in large skillet on medium heat for 5 minutes.
Stir in chicken, tomatoes, 3/4 of the
cooking creme and half the cheese.
Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up and place seam-side down into dish. Top with remaining cooking creme. Cover with foil and bake for 15 minutes.
Uncover, top with remaining cheese and cook for another 5 minutes or until cheese is melted.
Adapted from Kraft.
Nutrition Grade C+
Today’s Leopard Print Find: Animal Print Stocking and Wine Bag Set