Salsa Verde Chicken Enchiladas

De-boned meat from 1 rotisserie chicken, coarsely chopped
2 cups plain yogurt
1 cup heavy cream
18 corn tortillas
1 jar Salsa Verde
6 ounces chopped green chilis
1 cup shredded Monterey Jack cheese


1. In medium bowl, combine yogurt and cream.
2. In medium cakepan/casserole dish, layer 6 tortillas, half of salsa, half of chicken, half of chilis, 1/3 of cheese. Repeat.
3. Cover with last 6 tortillas and remaining cheese.
4. Bake at 375 for 20 minutes.

Irish Potato Casserole

8 large russet potatoes
1 small brown onion
1/2 cup melted butter
1/2 cup heavy whipping cream
1/2 cup half and half
garlic salt
pepper
paprika

1. Boil potatoes for about 10 minutes. Drain, peel skins off potatoes.
2. Let potatoes cool in fridge. Finely chop onion, dividing into 4 equal parts.
3. Heat oven to 350. Spray casserole dish with Pam.
4. Grate 2 potatoes, spread evenly in bottom of casserole dish. Sprinkle with onion, garlic salt, and pepper. Repeat until all potatoes and onion are used.
5. Pour butter, whipping cream and half and half over casserole.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

**One alteration I like is to saute the onions before putting them.

Bailey's Pistachio Fudge

1 14 oz can sweetened condensed milk
1/2 cup Baileys Irish Cream
36 oz white chocolate chips
1/2 cup chopped raw pistachios

1. Use aluminum foil to line 9x9 pan.
2. In a medium saucepan over low heat. Combine milk, Irish cream and chocolate chips. Continuously stir until chocolate is completely melted.
3. Remove from heat. Add pistachios and stir to combine.
4. Pour mixture into lined pan and allow to cool. Remove and cut into bites.