Yesterday Darrin and I celebrated our 2nd wedding anniversary.

It’s hard to believe that we went from this:

to this:

in less than two years!

This was certainly a much more low-key celebration than our 1st anniversary/babymoon, which was a 3 day trip to Charleston, SC.

Darrin surprised me with a new Bible for Women.  I had been mentioning wanting a new Bible for a few months now and was really impressed that he picked up on that.

I got Darrin tickets to a Duke football game for later this month.  I’m super excited to bring Lucas to his first college football game, even if it isn’t a Notre Dame game!

We also went out to dinner without the baby. That rarely happens, and while it’s a treat to spend some time with just my husband, I always miss the little guy.

Our actual anniversary was on the 3rd but because I’m always exhausted on the days that I work we actually spent our anniversary doing a whole lot of nothing – I didn’t even cook dinner.  We ended up having leftovers from the night before.  I didn’t feel too bad though, because Darrin kept saying how amazing dinner was, even left over.  So I figured I’d share our “Anniversary Enchilada Bake” with all of you.

Ingredients:

1 to 1.5 lbs of cooked shredded chicken (I cook mine in the crock-pot with a little bit of chicken stock and spices to taste)

1 onion, chopped

1 garlic clove, grated

2 cups shredded cheese

6 soft taco shells (the larger ones)

3 tbsp butter (the real stuff!)

3 tbsp flour

2 cups chicken stock

1 can died green chillies

1 8oz container of sour cream

Preheat the oven to 350 degrees

Cook up the onions and garlic until soft and let them cool slightly

In a large bowl combine the chicken, onion and garlic mix and 1 1/2 cups of the cheese.  I also added some jalapeno hot sauce for a little heat.  **You can honestly put anything into the filling – we’ve done mushrooms and beans before as well!

Place 3 tortilla shells into a greased 9×13 dish (I cut one in half to make everything fit better)

Top with the chicken mixture and then the remaining taco shells

To make the sauce, melt the butter over medium heat in a medium saucepan

Add the flour and whisk to combine and cook about 1 minute

Slowly whisk in the chicken stock and allow to thicken and bubble, usually about 5 minutes

Add the can of diced green chillies and then remove from heat

Stir in the sour cream until smooth

Pour over the top of the tortillas and top with the remaining cheese.

Bake for about 23-25 minutes and then place under the broiler to crisp up the cheese for a few minutes (thanks Rachael Ray for making sure I always brown my cheesey toppings!)

What is your favorite way to celebrate a special occasion?  Do you have a special meal you like to cook or do you like going out to celebrate?