Tuesday, June 3, 2008


Quick note to my husband.... HAPPY ANNIVERSARY RED!!! These two year of marriage have been amazing, filled with ups and downs but I couldn't imagine doing it without you! You are everything that makes me strong, and you are my weakness!!! Red, I love you with all my heart and I'm so thankful that you were brought into my life so many years ago!! Who knows where we would've been today without our first date (but not date) to Meatballs eight years ago! I love you!

thanks for that little moment.......

I'm pretty sure I've mentioned how much I love the Kraft website for recipes in my blog before. They also have a magazine that they send out (for free!!) that has AMAZING recipes in it. Last night's dinner was from their "Food and Family" magazine and it came out great. I made their Fiesta Chicken Enchiladas. I hesitated making this because it contains a wide variety of ingredients I try to not eat due to my crack-head texture issues. It was a little time consuming because we this recipe is meant to cut down on time by using left over cooked chicken, which is something we did not have. So, we had to grill the chicken and it added more time than I wanted. Other than that, it was a quick fix and incredibly delicious. My hubbie was raving at the end.

Fiesta Chicken Enchiladas

Prep Time:
15 min
Total Time:
35 min
4 servings, two enchiladas each
1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided

PREHEAT oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

BAKE 15 to 20 min. or until heated through.

Ok, Ok, so I added a little too much cheese. So kill me~

Chef Alfredo giving the wink of approval

Phillip's enchiladas with extra salsa and cream cheese on top