The Second Dinner: Chicken Sour Cream Enchiladas, Chips with Guacamole, and Margaritas!

The second meal!  Lacey was the hostess and we shared a scrumptious Mexican dinner! I'm not quite sure why we didn't take any pictures of this dinner.  Maybe we were all side tracked with our busy lives,  maybe we were worried because one of the wives was home ill...either way...no pictures :-(

But I can tell you that the night consisted of a lot of this....

and this....

That's right!  The Olympics were on and more importantly-couples figure skating!

We moved Lacey's family room furniture around so each of us had a prime spot and chowed down on delicious Chicken Sour Cream Enchiladas, rice, margaritas and guacamole (with most of a bag of tortilla chips).

We were so stuffed, we could barely get off the couch!

Chicken Sour Cream Enchiladas

From the Kitchen of Lacey 

Ingredients:

-16 oz boneless skinless chicken breasts, cooked and shredded (about 2.5 cups)- can also cook chicken with salsa and shred later.

-8 oz light or regular sour cream

-1/4 cup milk

-10 3/4 oz can Campbell's Cream of Chicken soup

-1 Tbsp fresh cilantro- chopped

-10 oz can Rotel Diced Tomatoes and Green Chilies

-1 cup onion diced

-8- 8" tortillas

-1/2 cup Mexican shredded cheese

-4.5 oz can diced green chilies

-May use a 14.5 oz jar of Pace Salsa instead of diced tomatoes, green chilies and onion.

Instructions:

-In a saucepan, mix together sour cream, soup, milk and cilantro.  Heat through at med/hi heat and set aside.  (This will boil quickly and make a huge hot mess if you don't keep stirring).

-Combine the chicken, Rotel, onions and green chilies (or salsa) in a pan sprayed with cooking spray.

-Heat until onions are transparent and chicken is cooked.  Shred Chicken now if not already done.

-Warm the tortillas until flexible.

-Fill Each tortilla with about 2 Tbsp of the chicken mixture.

-Roll the tortilla up and place seam side down in a 8X11 or 9X13 dish sprayed with cooking spray.

-Pour/spread the sour cream sauce over enchiladas and top with cheese.

-Bake @ 350 degrees for 25-30 minutes until bubbly and cheese is melted.

Guacamole

From the Kitchen of Danielle

Ingredients:

·       5 avocados

·       2 small tomatoes- seeded

·       Cilantro-half a bundle- chopped

·       1/2 red onion chopped

·       Salt and pepper to taste

·       2-3 cloves garlic minced or pressed

·       Juice from 1/2 a lime

Directions:

-To pick out avocados-should be slightly squishy, pull off stem- should be green, if it's brown inside it is too ripe.

-mash avocados slightly

-add the rest of the ingredients and stir together.

Another successful Wives Club!

This Month's Tasty Tip:

Besides having a great relaxing night with amazing food and friends, I also learned something new!  Danielle taught us that the proper way to pick out an avocado is to pluck off the stem and look at the color inside.  If it's green-you should be good to go, if it's brown it is too ripe and will probably have bruises and brown streaks inside.  Huh...who knew?