Rick's Birthday and a Recipe

About a month ago it was my son-in-law, Rick's birthday. In our family, as in many others, there is a tradition of letting the birthday boy (or girl) choose their birthday dinner menu. Rick chose chicken enchiladas, Spanish rice, spinach salad, cornbread and chocolate cake for dessert. It is also our family tradition that the birthday boy gets the 'special plate' (see photo of place setting). Rick also will get the 'special plate' this Sunday at our family dinner (the 'special plate' is for more than birthdays. It's for anytime something big happens for a family member). Rick was just recently offered a GREAT job following his graduation from BYU (in Information Systems) this coming Spring. The only sad part is that he, Kori and Daci will be moving to Chicago in June. As much as we will miss you three, we are so happy for your success and are so proud of you, Rick! Thanks for being such a great husband and daddy to our daughter and granddaughter.

I am finally getting around to posting the photos from our dinner and the recipe for the chicken enchiladas. My favorite photo is of Rick relaxing (or trying to) on the coach before dinner while Daci pulls his nose and hair. No rest for the weary! The recipe for the chocolate cake can be found here. Enjoy!

Karen's Chicken Enchiladas (makes 8-10 large burritos. I guess they are more like burritos than enchildas, but we call them enchiladas anyway. lol)

For filling and actual burrito:
6 boneless skinless chicken breasts, boiled and shredded
4 C. shredded cheddar cheese
1 can diced green chiles
1 small white or yellow onion, diced small
burrito size flour tortillas

For sauce:
2 cans cream of chicken soup
1 cup sour cream
3-4 C. half and half
2 T. powdered cayenne pepper (optional)

Top with:
1/2 C. shredded cheddar cheese
paprika
cracked black pepper
sliced olives (optional)

1. In large bowl mix shredded chicken breast, shredded cheese, chiles, and onion. Scoop some into the middle of your flour tortilla and fold the ends in then roll. Place each of these in a buttered casserole dish (I use the size larger than a 9 x 13).

2. Mix sauce together and pour over the top of the burritos. Be sure to get it down in between each one and cover them as well.

3. Sprinkle top with cheese, paprika and cracked black pepper. Bake at 350 degrees, uncovered, for about 30-45 minutes (until sauce is bubbling). For the last 5 minutes, you can add sliced black olives on top as well.

Delicious served with Spanish rice, some sort of green salad and cornbread, which is what we did!