It's A Keeper- March

Here it is... I actually threw this together on a whim a couple of years ago, and it has stood the test of time. I typically will freeze half for a quick meal down the road, or it is great for when you are having people over.

(sorry about the Mexican theme... just a fave around here!)

Chicken Enchiladas
9X13 baking dish sprayed with cooking spray
12 flour tortillas
2 large chicken breasts cut in bite sized pieces
(or 2 cans chicken if you’re in a hurry!)
2 cloves garlic
1 8 oz cream cheese
1 can black beans
1 can rotel
1 can cream of chicken soup
1 small jar/can salsa verde (green in spanish!)
1 cup shredded cheese (I use Colby jack)

Preheat oven to 350 degrees. In a large skillet with some olive oil cook chicken on the stove, seasoning with garlic. Add cream cheese, black beans, and rotel with ½ the juice. Mix this together until cream cheese is melted thoroughly. While this is cooking, mix together cream of chicken soup and salsa verde and set aside. Spoon a good amount of the chicken mixture into each tortilla, roll it, and place snugly in the baking dish. Pour the salsa verde mixture over the tortillas and cover the dish with foil. Bake 25 minutes on 350. Remove and sprinkle with cheese. Return to the oven uncovered for 5 minutes or until cheese is melted. Enjoy!

I leave you with our most recent family pic and a couple of others from Justin's dad's retirement party. He retired after 35 years and was a captain for the Dallas Fire Department. We had a great time and really enjoyed Papadeaux afterward!

Yeah, I was "that lady" who asked the waitress to take our pic. We needed documentation of our celebration!

Jenn and Brandon:)

Elaine is looking pretty serious-
actually, she is just a couple of hours overdue on a nap!