Just browsing through some old pictures today, this was taken last fall on my trip to Virginia with my friend Beth. I love vacation!

This kid is so excited!!!

If you know Trevor, you know he is pretty laid back most of the time. He doesn't really get excited about much. But he is EXCITED about THIS!!!!  He just can't stop smiling.

OK HERE IT IS - THE BEST ENCHILADA RECIPE EVER!!

This post is for Janice, Stacey, & Dooley who have been patiently waiting for this recipe. Enjoy girls!! You guys should check out my July 29th 2009 post for the recipe for Chocolate Chip Cookie Dough Brownies, mmm!

                                    CHICKEN ENCHILADAS

2 cups chopped cooked turkey or chicken

1 cup shredded cheddar cheese (4 ounces)

1 cup Ricotta cheese

1 medium onion, finely chopped (about 1/2 cup)

6-8 flour tortillas

1 can (8 ounces) tomato sauce

1 cup salsa

1 tablespoon chopped fresh Cilantro, if desired

1/2 teaspoon chilli powder

 Preheat oven to 350 degrees. Grease rectangular baking dish, 13 x 9 x 2inches. Mix chicken, 1 cup cheddar cheese, the ricotta cheese, and onion. Spread about 1/2 cup of the mixture onto each tortilla. Roll tortilla around mixture and place seam side down in dish. Mix tomato sauce, salsa and chilli powder and pour mixture over tortillas.

Cover with aluminum foil and bake 15-20 minutes. Remove foil, sprinkle about 1/2 to 1 cup of cheddar cheese on top and bake uncovered, about 15-20 minutes or until hot and bubbly.  

You can prepare this recipe, cover the baking dish tightly with foil, cover the tomato sauce mixture and refrigerate for up to 48 hours before baking.