the enchilada party in my tummy

aka, Chelsey's Chicken Enchiladas That Require Some Visualization
1 onion, chopped
1 small can green chilies
1 bottle green salsa
2 boxes cream cheese
1 small box heavy whipping cream
20 corn taco shells
1 8-oz. bag Mexican cheese
2-3 c. shredded chicken (de-bone leftover chicken, or shred a rotisserie chicken)
Preheat oven to 350 degrees.
Saute onion in medium-sized pan.
Combine onion, green chilies, cream cheese, and chicken over medium heat until the cream cheese is melted.
Put mixture into taco shells, and put taco shells on their sides. Slide one shell another so they lay sideways in the pan (they will look like the tacos do when you buy them, all fitted together - just visualize it before you do it).
Pour 1/2 to 3/4 box of whipping cream over shells.
Pour entire bottle of salsa over shells.
Spread whole bag of cheese over shells.
Bake for 15-20 minutes or until cheese melts and casserole is heated through.
First note: I got this recipe from my co-worker Chelsey. Because of this, I might have to award her "Employee of the Month" and post her picture in the store. I'm not kidding.
Second note: Mom came to visit last week for 3 1/2 days. It was so much fun to have her here ... she's one of my favorite people (I'm not just saying that because she's my mom) and she bought me at least 20 blocks of cheese because it was on sale (I kept trying to let her let me pay for it, but she wouldn't. Ahh, moms ...)
Third note: I made this recipe and it made enough for 2 casseroles. We creatively fit the taco shells in a 9x9 square pan and a 9x11 oval pan (some maneuvering was required). Just keep that in mind ... give the second pan of enchiladas away or freeze them to use later (I think that might work ... actually, if you do freeze a pan, will you let me know how it works?)
Fourth note: I omitted the heavy cream and substituted a mondo-sized can of green enchilada sauce for both the cream and the salsa. It was the cheaper option, but it was SO good I may just keep making it that way.
Fifth note: I got to see another of my favorite people this weekend - Chrissy, my college roommate of four years who put up with a lot of weirdness from me and still calls me friend. I'm so lucky.
Sixth (and last) note: My husband and I adopted a dog on Saturday. His name is Salem (meaning "peace" and also a nod to our former city of Winston-Salem, NC). He might be 6 months old (or maybe 4 years); the lady we got him from had no idea because he showed up on her doorstep a week ago. He's got such a soft coat and one of his eyes is half blue. That's right ... one of his eyes is brown, and the other is half brown/half blue. It's really fantastic.



I have found the dress.
Not only is it black (criterion #1), it is very comfortable (and strapless to boot). It is lovely, versatile (I could wear it with Chacos or heels ... though I don't own any heels ...), and timeless. Turns out, it was free (even better than criterion #5). My friend Cindi is letting me borrow it as my summer occasion dress.
I might need you to invite me to your summer occasion now, just so that I can wear it.
I will reciprocate an invitation to something, I promise. It might be the Festival to Honor the Planting of the Onions, but it'll be an invitation ...
PS. Now that I have the dress, I just need to find something for these ...
(I wear size 8. Just in case you cared)

I Dare You

This is Mom's staple potato casserole recipe ... happens to be my favorite potato casserole recipe ... no one complains, EVER, about this one ... so go ahead, throw away your other potato casserole recipes. I dare you.
6-8 red potatoes, quartered (or use what you have and quarter them) 1/4 cup butter 1/2 tsp. salt 1/4 tsp. pepper 1 can cream of mushroom (or chicken, or celery) soup 8 oz. sour cream (or plain nonfat yogurt) 2 cups shredded cheddar cheese 1 1/4 cup herb seasoned dressing mix 1/4 cup butter Boil potatoes until tender. Cool. Mix melted 1/4 cup butter, salt, pepper, soup, and sour cream. Add potatoes and cheese to mixture. Mix well but try not to mash the potatoes. Put in greased dish. Mix 1/4 cup melted butter and dressing mix. Spread on top of potato mixture. Sprinkle paprika over it all to make it look pretty. Bake at 350 degrees for 25-30 minutes or until bubbly and done.
Easter Menu rundown (serves 15 or so):
Crock-pot ham provided by Cindi
Roasted chicken provided by Katie
Green bean casserole provided by Andrea
Potato casserole provided by me
Spinach-strawberry-feta-sugared walnut-homemade vinaigrette salad provided by Mary
Grape salad with pecans provided by Lisa (I'll post that recipe when I get my hands on it)
Fluffy Rolls provided by Katie
Volleyball provided by the gang and the Corporate Research Center's sand volleyball court
Chocolate Ostrich Egg filled with Peanut Butter provided by Mrs. Robinson (here's to you!)
3 Visiting Brothers provided by Cedarville University
1 Friend provided by Dublin
Post-Volleyball Non-Awkward Silence provided by Exhaustion
"Dylan and Meredith's Coconut Cake" provided by me (I'll post that one too)
Banana-pineapple 3-layer cake with cream cheese frosting provided by Andrea
I sometimes bemoan the fact that I don't know many people in this town, but the truth is that the people I do know are really amazing. So here's to you, Settlers-playing, school-going, random-job, ultimate-frisbee friends ... you're swell. You're like a good potato casserole - I'm going to keep you around.