I Love Lucy. And Cafe Rio Chicken

So this next recipe I can't take credit for.  Instead I'm going to feature a new recipe my amazing mother tried out! But I can't not give a little tribute to my momma, Lucy.  My mom is by far the most amazing woman I've ever met.  Her journey has not been easy, but if you met her you'd never know.  She never talks bad about anyone.  I mean sure, she has her hilarious sarcastic comments, but that's a whole different story.... :)  There is never a dull moment with her because we are constantly making jokes with each other.  Jokes that probably wouldn't even be funny to anyone else, but between my mom and my sisters and I we laugh for hours about the same thing! Back when we all lived at home we would have big Sunday dinners every week, and for some reason that's when the giggles got really bad.... Namely when we were just about to say a prayer to bless the food.  Someone would smirk as they bowed their head and then it would start.  One concealed laugh was contagious to all of us and before you knew it our eyes were watering. About absolutely nothing! Except the inevitable knowledge we all had that it was Sunday afternoon and we needed to pray.  My little brother would get quite annoyed with us silly girls (don't forget my mom is totally included in this!) so whenever he'd pray he would always ask Heavenly Father to please make his sisters stop giggling... which as you can imagine only made it worse :)  My mom is my best friend.  That sounds super cliche but it couldn't be more true.  Sure I had amazing girl friends but no one quite listened and understood me like my mom.  She gives the best advice, whether its cooking, shopping, sports or boys.  She always knew what to say whether I wanted to hear it or not.  There is no better example of what I want to be when I grow up than that gorgeous woman.  I love you mom!

Copy Cat Cafe Rio Chicken

2 lbs. chicken breasts

1/2 a small bottle of zesty Italian dressing

1/2 T. minced garlic

1 pkt. ranch dressing mix (mixed with 1/2 cup of water)

1/2 T. chili powder

1/2 T. ground cumin

Place all ingredients in a crock pot.  Cook on LOW for about 5 hours or until chicken is done.

Shred with fork and serve in salads, burritos, tacos... You know the drill :)

Cream Cheese Chicken Enchiladas

These enchiladas are not only easy but cheesy, creamy and even a little spicy! They were amazing! The green salsa this recipe calls for is made by one of my favorite chefs, Guy Fieri.  If you've never watched any of his shows then you are missing out on one of Food Network's spunkiest, coolest, suavest and sassiest chefs ever.  He can lighten up any scene, or diner for that matter.  I've been known to watch his show Diners, Drive-Ins and Dives quite regularly.  I love little "hole-in-the-wall" restaurants that have incredible food! And in his show that's exactly what he pin points.  He goes into the kitchen and cooks with the chefs and of course taste tests most of the menu.  He is an incredible chef and I would happily eat anything he prepared.  Which is why this recipe caught my attention..... Guy Fieri's Salsa Verde! Its delicious! I'm working on finding other excuses to eat it now on pretty much everything! But for now these enchiladas are my favorite. I hope you enjoy! I know my neighbors and I sure did!

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6-8 servings

 5 oz cream cheese, softened

1/4 cup sour cream

2 cups (Guy Fieri's) Salsa Verde

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

1/4 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper, to taste

3 green onions, sliced

2 cups cooked, shredded chicken

1 cup frozen corn, thawed

8 (8-inch) flour tortillas

Yummo!!

Preheat oven to 350 degrees.

In a medium bowl, stir together cream cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions.

Remove 2 cups of the cream cheese mixture to another bowl; set aside.

To the remaining mixture, add the shredded chicken and corn; mix well.

Spray a 9x13 inch pan with non-stick cooking spray.  Spread a thin layer of the reserved sauce over the bottom of the pan.

Place about 1/3 cup of the chicken and corn filling in each tortilla.  Roll up and place in the prepared pan, seam side down.

Spread the rest of the reserved cream cheese sauce evenly over the enchiladas.  Top with the remaining 1 cup of cheese.

Bake, covered for about 20 minutes.  Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden.

Garnish with additional chopped green onions, if desired.