Saturday, February 5, 2011


Well it's Saturday night in the Sweitzer house-and man did we have a B-U-S-Y day...all while trying to stay warm and dry while the snow was falling!
We did manage to get a few errands done before the biggest part of the snowfall started! We did get Chloe's ears pierced today, it was tough to know that we were causing that pain, but I did give her some Motrin before we went in, and the girls pierced both ears simultaneously-she cried but not for very long! She looks even cuter than before!!!
So we are hosting a small Super Bowl party tomorrow night and we had to get all the fixins to feed our friends during the big game!! Mission Accomplished!!
One the menu tomorrow will be a big serving of chili from the crock-pot with all the fixins'!
Also, veggies and ranch dip, cheese and sausage with crackers, chips and guacamole, all kinds of little snacks and to finish it all off 2 different desserts! 1 is a lemon cookie bar, the other is an oatmeal-chocolate chip w/cream cheese brownie!!!
I knew that I would be busy tomorrow getting the house cleaned up soo I did all the prep this evening, and have the second dessert in the oven as I am typing this!! Of course I will provide the recipes in my next post!
But tonight's post is what I made for dinner-it's super yummy, is a teeny bit spicy but it is sooo easy to make you just can't resist!
Green Chile Chicken Enchiladas. Now I am a diehard cheese with red sauce enchilada kind of girl-but this is sooo good you can't help but change!
So without further adieu!!!

Green Chile Chicken Enchiladas:

2 cups shredded rotisserie chicken(I get a savory flavor one from the deli and take the skin off before I shred it)
1/12 cup shredded cheese(your choice) divided
1/2 cup ranch dressing
1/4 cup sour cream
1 can (19oz) green chili enchilada sauce
4 10-in flour tortillas, warmed

Preheat oven to 350 degrees
In a bowl combine the chicken, 3/4 cup of the cheese, ranch dressing, and sour cream.
Stir until well blended. Divide the mixture evenly into the tortillas and place seam side down in an oiled 9 inch baking dish. Pour the sauce around and on top of the tortillas and top with the remaining cheese.
Bake for 20 minutes, or until the cheese ifmelted and bubbly. Once cooked let set for a few minutes before serving.

Spanish, Mexican Rice. Re fried black beans and OLE!!


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