Olé!   Happy Cinco de Mayo everyone!

Yesterday I realized that if I have an interview on Friday, I might want to do something about the dark roots that are starting to take over my hair… in addition to the fact my once cool looking angled bob is starting to resemble Mrs. Brady … Yep, need to do something about that.  So today I’m trying to get my son to daycare for his half day, get a run in to continue to lose my 5 pounds of unemployment weight, and grocery shop, all before my noon appointment which will last right up until having to go pick up shorty from daycare again.  Looks like my giant list of to-do’s won’t even get touched today.

In addition, I was hoping to have some of the other moms in my building over for a margarita and some nachos.  I thought I’d cook up some ground turkey with taco seasoning, and serve baked chips, topped with the turkey, some reduced fat shredded cheese, jalapenos, and a dollup of reduced fat sour cream.  We’ll see if I get to any of that either.  Hey, a girl can dream…

So, as I whiz by here and probably post typos, I wanted to give you all this recipe of my mother in law’s.  She made this casserole when she came up to visit and was teaching me her recipes for my family cookbook.  It is delicious!  (Not exactly WW point friendly, so eat it when you have some extra activity points to spare!)

Chicken Enchilada Casserole

2 pounds boneless skinless chicken breast, diced
butter
1 can mild green chilies
1/4 cup green onions, chopped
1 can cream of chicken soup
1/2 envelope taco seasoning mix
8 – 10 oz sour cream
8 oz shredded cheddar cheese
8 oz shredded monterey jack cheese
10 oz tortilla chips
1 can enchilada sauce

Brown chicken in butter.   Remove from pan.  Add chilies and green onions to pan and cook until browned.

Add cream of mushroom soup and taco seasoning to pan.  Remove from heat and add sour cream.  Add chicken back to the pan.  Stir to mix.

Crush tortilla chips into smaller pieces.  Layer chips, chicken mixture, enchilada sauce, and cheese.  Repeat, and end with cheese.  Bake for 30 – 45 minutes at 350 degrees until bubbly.  Serve with extra chips.

Have a great day!

~M