THE (nearly) GREATEST (ok they're not bad) THING TO DO WITH CHALUPA LEFT OVERS EVER (maybe not ever but certainly worth a try)

Ok, guys and gals, we've all settled into our new place. I will have pictures and the entire roller coaster story of what happened with our last residence soon. (Soon as I have more time to write a story that enfuriates me to the point where I have to get up and pace around the room. Luckily, mom has heard the brunt of this story already so for the rest of you who aren't satisfied with the readers digest version, ask mom. Whew, the buck has been passed.) As an official housewarming party we invited the Uncles over with their significant others, for a chalupa night. Now most of you don't know what a Chalupa is, it IS NOT SOMETHING YOU CAN GET AT TACO BELL. Ok well you can get something that doesn't even come close to a real chalupa at Taco Bell, and well, just think, you can get the runs as a free bonus too. *shudder*... A chalupa is like a small cooked taco. Think small corn torilla, special enchilada like sauce, shredded chicken or beef, mexican cheese, onions, mexican cheese, mexican cream and cheese and oooohhhh so good and ooooohhhh wheres the tums? Yeah they rock. Some of you may have been a participant of the chalupa night I did for Mom (Barker) years ago. For the rest of you, you can get the recipe from my biological mother (Foley, I think, my dad always told me they found me under a rock and thought I'd be a good chew toy for the dog). We actively participated in Foley Family Chalupa night on a monthly basis up until the exodus in June. Back to the story, we had a great time. Don brought rice and stuff for strawberry, banana, and cinnamon (weird I know, not bad though) smoothies. Bob and Joanna brought a salad, we made merry and feasted our good fortune. We stuffed the Unlces to the gills and after making fun of how many they had bested we realized we had enough leftovers to remake the meal all over again, literally. Don't get me wrong. I love my chalupas, but the acid reflux initiation meal is best served once a month. So with all the leftovers I decided to make enchiladas. Boy howdy did I ever. I even went above and beyond my culinary training and wrote down what I put in it (a day later, but belated is better than never eh) Heres the whopper:

Chalupa leftover Enchiladas:
2 lbs Leftover Chalupa meat
2 cups of red Chalupa Sauce
2 cups of green Chalupa Sauce
No cups of moldy Chalupa Sauce
(4 cups substitute for Chalupa Sauce with prepared powdered enchilada sauce in the red envelope thingy, you know what I mean.)
½ large onion well diced.
1 can of cream of chicken
1 can of cream of mushroom
1 can of diced chilies
1 Medium Tomato diced like the onions, unless you did a crappy job of dicing the onions, if so, do it better than the onions.
Crushed Red Pepper
Ground bay leaves if you got ‘em.
1 tsp chopped garlic or garlic salt, but don’t chop the garlic salt, its already small enough.
LOTS of queso fresco, (the not so secret ingredient) You can get it by the cream cheese at walmart, looks like a soft white hockey puck. (Ranchero or Noche Buena brand be sure is is queso fresco NOT cotija, you'll know if you go the right one because it will shred like very moist cottage cheese pressed into a puck shape, still can't figure it out? Call my mother she'll help you)
1 cup grated cheddar
Salt and pepper to taste

Take a large casserole dish spray with PAM, if she’s not around, use a no stick spray, coat the bottom of the dish with leftover chalupa sauce either red or green or half of each in separate sides. Don’t use all the sauce, maybe less than half of what you got.
Shred two pounds of whatever meat is left, chicken, beef, horse, dog in large bowl. Mix in one can of cream of chicken and one can of cream of mushroom and about half your onions. Mix well. Add one small can of diced chilies. Mix well, add crushed red pepper, bay leaves, garlic, salt and pepper to taste. Then, yep, you guessed it, Mix well. Spread ½ cup of the mystery meat mixture into a tortilla, top with lots of queso fresco and, nope, don’t mix it, roll it up. Place it in the colorful casserole dish. Rinse repeat. Ok don’t rinse. Unless you are showering….now why would…nevermind. Repeat (no rinsing). Fill the dish with stuffed tortillas. Now top the tortillas with whipped cream, sprinkles and cherries. No silly, with the rest of the sauces, the cheddar cheese and the tomatoes. Sprinkle the top lightly with dried chives or oregano or something to make it look awl fancee laike. Bake at 325 for 30 minutes uncovered, at 30 min turn the heat up to 350 and bake for 15 minutes. This browns the cheese, remove and test for rabies. Ha ha, no, just check the insides of one to make sure its hot. Tadaa! You did it, now top it with the rest of the fresh onions and sour cream and eat it.

Feel free to modify to your liking, olives would be nice. April hates olives. Scallions, mmmm indeed, maybe even, dare I say........oooohhhhh I dare, RANCH DRESSING! MUHAHAHAHA (ok probably not)

NEWS FLASHES COMMING IN A FEW DAYS! :) Be ready they're good ones!