Sunday, February 03, 2013

The Sadie Hawkins Dance & a Chicken Enchilada Recipe

Ellie had a fun time yesterday. Her bike coach, Eric, owns and outdoor sporting goods company and he invited a few of the kids to tag along at the SnowSports Industries show. She got to see a ton of stuff and came home with many great freebies like t-shirts, a pair of headphones, a hat, etc.

I cleaned up the table in the craft room and began a project making envelope pocket pillow cases to cover couch pillows. I will share details and images from that project soon.

In the evening I took the kids with me to the Sadie Hawkins dance at my school. As you can see here, they were super cute. We found some fun outfits for the dance at the Buffalo Exchange, a vintage and funky contemporary consignment shop.


Here's a great recipe that I am making for one of our meals this week. It makes a huge, wonderful pan of food that will feed an entire group of people.

Chicken Enchilada Casserole
(For a 13" x9" pan)

12 corn tortillas
2-3 pounds of chicken (cut into chunks)
2 pounds Cheddar, Colby or CoJack cheese, shredded
1 large can Stoke's Green Chili w/ Pork
1 small can Mild Enchilada Sauce (red, mild)
1 small can Medium Enchilada Sauce (can the size of soup cans)
1 can diced Green Chilies (small can)
1 small-medium Onion, chopped
1-2 Garlic Cloves, mashed
2 cups Sour Cream (or 1 small container)
1 small can Jalapenos, diced (optional)

Preheat the oven to 350 degrees. Grease a 9"x13" pan.

Saute the chicken with a little salt, the onion, green chilies and garlic. You can add a small bit of olive oil, if you like. Cook until the chicken is done and the onion is limp.

Mix the Stoke's green chili sauce with the enchilada sauces and heat.

To prepare the casserole by assembling the layers as such:

3 corn tortillas spread along the bottom
Chicken mix
scoop or so of sauce
bunch of cheese
repeat this two more times.
Top with 3 corn tortillas

Place the completed casserole on a cookie sheet or something else to protect from bubbly overflow.
Cool for 15 min. before serving. Offer the sour cream and the jalapenos on the side for those what want them.
Enjoy - it is a big hit at our parties.
Bake until bubbly.


Anonymous said...

They look great! Love Ellie's dress and shoes:). I'm making the enchiladas for dinner this week--yum! Lv, Natalie

Anonymous said...

The verdict is in--the Chicken Enchiladas are FABULOUS!! We all loved them and ate most of the pan in one sitting;)! Thanks for another excellent recipe Tam! Love, Natalie