One of my best friends is getting married (YAY!), and although her wedding party and family are out in California, I wanted to throw her and her fiance' a couples shower to celebrate. Things are too crazy to handle a bit hectic right now, but with a little planning and organizing, things went off without a hitch. I'll have to post some photos later on, but for now I'll just paint a mental picture for you. Their wedding colors are purple and green (so popular and cute right now!), so I stuck what that for the decorations - balloons, tablecloths, napkins, etc.
Since we were planning on feeding a lot of people, we decided to make something easy something really delicious for everyone, our chicken enchilada recipe, spanish rice, and refried beans. Our co-host made a salad, we brought chips, salsa and guacamole, and cupcakes for dessert. Don't forget about the drinks though! To make it easy we bought pre-mixed margaritas, sangria, water, and a bunch of soda. Menu, check.
For games, we wanted to do something fun for everyone, so we played some beer pong (in the living room since it was raining),
the shoe game, and ended playing Bonsai.
Mix that with some music and we all had a great time!
Now, what you've been waiting for - the recipes! Enjoy!
Chicken Enchiladas
This recipe is from one of my favorite cookbooks, The Body For Life Cookbook. Yes, it's a diet food. No, it's not gross, in fact, it's delicious! The recipe says it serves 4, but my husband and I like to eat, it it easily serves 6!
1 pound chicken breast
About 4 TB. taco seasoning
4 green onions, slices
2 TB. fresh cilantro, chopped
1 jalapeno, seeded and minced (we leave this out, ew!)
3 cans (10 ounces each) green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese
2 cups shredded lettuce
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can sliced ripe olives
Preheat the oven to 350 degrees. Lightly spray a 9×13 baking dish with cooking spray.
Place the chicken and taco seasoning (don't measure, just eyeball it) in a large pot and cover with water. Bring to a boil and over high heat. Reduce heat to medium and simmer about 15 minutes, or until the chicken is no longer pink on the inside. Drain the chicken and let cool, then shred with forks.
In a skillet coated with cooking spray, add the green onion, cilantro, and jalapeno and saute for 2 minutes. Add the shredded chicken and 1 can of enchilada sauce. Cook for about 5 minutes, or until chicken is heated through.
Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave for about 2 minutes, or until warm. Dip each tortilla in the enchilada sauce and fill with 1/8 of the chicken mixture. Roll up and place, seam side down, in the baking dish.
Pour remaining heated sauce over the enchiladas and sprinkle with cheese. Bake for 15 minutes.
Divide the lettuce among 4 plates, place 2 enchiladas on each plate and top with a spoonful of salsa, sour cream and tomatoes and olives. Serve and Enjoy!
Variation: If you like cheesier enchiladas, you can add cheese inside the enchiladas as well!
Super Easy Spanish Rice
1 cup medium grain rice
1 Tbsp canola oil
1 can tomato sauce, small
5 cups water
1 Tbsp chicken bouillon
1 tsp salt
1 tsp onion salt
1 tsp garlic salt
Slowly brown rice in oil. When rice is browned, add tomato sauce and water. Add all seasonings next. Get rice boiling, then lower the heat to a slow, rolling boil. Cover and let cook for 30 mins. Do not stir.
Refried Beans
2 lg. cans refried beans
Queso Fresco
Heat up beans on the stove, top with crumbled cheese, hide the cans. Enjoy!
