A Recipe + The Weekend

This past week I made one of my favorite (and easiest) recipes for dinner one night. 

It's my favorite for three reasons: it's my mom's recipe, its delicious, and it makes tons of leftovers!

CHICKEN ENCHILADA CASSEROLE

1 large rotisserie chicken

sour cream (16 oz container)

1 can of sweet corn 

1 can green enchilada sauce

1 can cream of chicken soup

1/2 yellow onion (chopped)

2 med. bags of cheese (shredded)

1 bag corn tortillas

Shred the rotisserie chicken into a bowl. In a separate bowl mix the sour cream, enchilada sauce, cream of chicken soup, onion, and corn together. Then in a 9x13 baking dish layer:

+sour cream mixture

+tortillas

+chicken

+cheese

I usually can do two rounds of the layering. 

Last, bake it in the oven on 350 degrees for 45 minutes.

This weekend was pretty mellow, however, on Saturday morning the kids and I took Joey's car in to get an oil change. Two and half hours, a free donut, some coffee, and two big bumps on Bellamy's head later the car was finished. 

Then on Sunday morning I met up with two of my good friends from high school at the park. We all have kids now, which is so fun! 

Bellamy sharing her goldfish with Brielle.

Baby Hendrix was there too, but he's only 4 months old and couldn't really hang with the kids in the rocks or share goldfish crackers. :)

Tomorrow we are headed to the new Container Park that's downtown with my friend Stef and Baby Hendrix. I've heard so many great things about it, so I'm really excited to go check it out!

Hope everyone has an amazing week!!