kraft sack graveyard containers for the candy corn. (The fence punch is Marsha Stewart). She made the grave markers with each of our names on them (how creepy is that?) out of tan cardstock and stuck them in the candy. Her Chicken Enchilada dinner was fabulous and delicious and I will share the recipe with you.
Chicken Enchiladas Gibson Style
Cook 3 chicken breasts. Cool and shred them.
Chop 1 white onion
1 small can mild green chilies
1 1/2 cup cooked rice (she used brown rice)
and/or 1 can black beans drained
2 cups Mexican three cheese blend cheese
Mix all of these together in a bowl. Then warm up 2 cups of green chili enchilada sauce.
Fry corn tortilla shells in olive oil lightly til soft. Drain on paper towel.
Put 1/4 c. of enchilada sauce on bottom of a dish. Dip each enchilada into the sauce then put it into a casserole dish and fill the enchilada with the chicken mixture and roll up. Pour the extra sauce on top of the enchiladas. Bake for 45 minutes at 350 degrees. When you take it out of the oven add more cheese on top. This is fantastic!
Of course it was served with homemade salsa, avocado slices and a wedge of lime. Yumm!!!
For more festive tablescapes click here for Susan's blog at Between Naps on the Porch, our lovely host.
For more delicious recipes click here to join Michael at Designs by Gollum.