What Makes a Good Husband?

Answer: Bringing me home fresh seafood. 
(Clams courtesy of Saltwater Seafood Market and Fry Shack.)

Just steam and serve with warm melted butter. Brilliant!

Chicken Enchilada Night

I made this delicious chicken enchiladas recipe last night, courtesy of Southern Living. Perfect meal for a night when Ryan comes home starved! I've included the recipe below the photos, along with a few tweaks I made. A serving is technically two enchiladas, but trust me, one will do the job.

Yield: 4 servings

Ingredients: 

• 3 cups chopped cooked chicken
• 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
• 1/2 cup sour cream
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• Vegetable cooking spray
• 1 (8-ounce) container sour cream
• 1 (8-ounce) bottle green taco sauce
• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions:

1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
2. Bake at 350° for 35 to 40 minutes or until golden brown.
3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Apparently green taco sauce is nowhere to be found, so I replaced it with red taco sauce (thus the pinky appearance). I also just used an 8-ounce bag of Mexican cheese mix instead of the Monteray Jack with peppers. I also added some tomatoes into the filling. You can put whatever toppings on you want, so I added some fresh avocado, tomatoes, and green onions (there's no way I could get Ryan to eat olives). I served Goya yellow rice on the side, which was the perfect compliment, especially to use with any excess sauce. Next time I might try pouring some hot white queso sauce on top of them and really fatten Ryan up. :)