Two Years and Some Enchiladas

Yesterday Darrin and I celebrated our 2nd wedding anniversary.

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

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to this:

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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!

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

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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

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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!)

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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?

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3 thoughts on “Two Years and Some Enchiladas

  1. Pingback: For The Record 03.28.14 | MommaAlwaysKnows

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