it's wednesday, jack!

Hey Jack! Happay, Happay, Happay Hump Day! Wednesdays now have a meaning to them, because it's Duck Dynasty Day.

If you have not watched this, then I must ask, have you been living under a rock? If you choose not to, what is wrong with you?

I can't wait for spring because I ~~can't wait~~ need to get out of the house and go for walks/runs. Anything has to be better than sitting in my recliner watching too much reality tv, eating cookie butter by the spoonfuls. No shame in my game. I say that now, but will be regretting my bad decisions when it's time to be in a swimsuit. Or shorts for that matter.

The midwest has the most bipolar weather. Winter storm, followed by weather in the 50's. So long snow.

Creamy Chicken Enchiladas

1 tbsp butter
Flour tortillas (I used 6- 10inch tortillas)
2 cups cooked chicken (shredded; I had leftovers from tacos so I used this)
1 8oz block cream cheese (don't use neufchatel, it doesn't melt how you need it)
1 tomato chopped (or you could use rotel)
1 chile or pepper of your choice chopped
2 cups shredded cheese (I used the white shredded mexican cheese)
1 carton (1 pint) heavy whipping cream

First, go ahead and preheat oven to 350, spray a 9x13 casserole/baking dish with cooking spray. Melt butter in pan. Add rotel and cook for about a minute. Stir in cream cheese plus chicken and stir continuously until cream cheese melts. Spoon mixture in center of tortillas, about 2-3 tbsp per tortilla. Roll up and place seam side down in your baking dish. Continue til mixture is gone. Sprinkle with your cheese. (I always tend to use a tad more cheese because let's face it, who doesn't love cheese?) Pour your pint of heavy whipping over the top. (this seems like a lot but just go with it, it turns out delicious) Cover with foil and bake for 30 minutes, take foil off and bake another 15 minutes.

I made spanish rice to go with ours. We had leftovers and let me tell ya, they are just as good heated up as they were fresh out of the oven!