If you listen closely you'll hear him say it. "You never make a recipe for the first time when company is coming to dinner." You'd also hear him say "I told you so." Yesterday, both of my sisters and their husbands came over for dinner. I tried a new recipe. In fact, I tried three new recipes. Two were fine, but the third? Let's just call them Spam Enchiladas, because that's what the texture reminded me of- except that I don't think I've ever had Spam, actually. (Did you know "actually" is actually Agnes' favorite word? She says it ALL the time!)

Here's the beastly thing in full living color.

Way too much food. Why didn't some of the rest of you come over? Oh, MaryAnn H.- I forgot to tell you dinner was ready! You can come out of your room now!

I tweaked the guacamole recipe from
this post, and it was even better! Instead of a cup of salsa, decrease it to 1/2 cup, up the garlic powder to 1/2 tsp and add 1/2 tsp of onion powder. Keep everything else the same. Perfection.
So what was the problem with the enchiladas? I read the recipe wrong. I'm going to share it with you today anyway, because my b-i-l said they were really good (he was probably just being nice- thanks, Andrew), but if I had made them the right way, I'm sure they'd be fabulous!
Cream Cheese Chicken Enchiladas aka Spam Enchiladas
4 oz. cream cheese, softened
1/4 cup sour cream
2 cups salsa, divided (here is where I made my mistake- the original recipe didn't tell me the salsa was divided, and I put in the whole 2 cups in with the chicken. WRONG!)
1 cup shredded cheddar cheese, divided (they did tell me the cheese was divided, however)
1 cup shredded pepper-jack cheese, divided (again, they told me this, so why not with the salsa?)
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed (really? I left this out on purpose!)
1/2 tsp chili powder
1/4 tsp cumin
salt and pepper (no measurement? I put in 1/2 tsp salt and 1/4 tsp pepper)
4 scallions, thinly sliced (what's the difference between a scallion and a green onion?)
8 flour tortillas (I used the cook 'em up fresh ones from Costco)
Preheat oven to 325° F. In a medium bowl, beat the cream cheese and sour cream (it took me 5 full minutes to find my beaters. They weren't in their normal spot! You can just use a spoon).
Stir in 1/2 cup salsa (not 2 cups worth!) and 1/2 cup of each of the cheeses.
(At this point, the recipe said to mix the chicken and spices in another bowl and then combine it with the cheese mixture. Why dirty up another bowl? No need.)
So, into that same bowl with the cheese, mix in the chicken (and corn if you're using it), chili powder, cumin, salt and pepper and only 1/2 of the chopped scallions (or green onions).
Now it won't look like soup if you used the right amount of salsa, which I know you have since I made it clear how much to use up to this point. Oh, and Laura- sorry this is a story, not a normal recipe.
Pour 1/2 cup salsa into the bottom of your baking dish (mine was a 9x13). Place 1/3 to 1/2 cup chicken mixture onto a tortilla, roll it up and place it seam-side down. Repeat for remaining tortillas.
Pour remaining salsa (that would be 1 cup) over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese (that would be 1/2 cup of each) and bake, uncovered, for 20-30 minutes, until it's bubbly and hot.
After you remove it from the oven, sprinkle with remaining scallions (that would be 2) and serve.
Now because I used up all my salsa IN the chicken mixture, I used some green enchilada sauce in the bottom of my baking dish, and also over the top of my enchiladas. You do what you wish.
And really, the picture of their enchiladas made me crave Mexican food, so try the recipe. Make sure you have plenty of guacamole on the side in case you mess up. Then no one will know, or care, if you messed up. It also doesn't hurt to have a little non-alchohalic piña colada slush on the side (you can buy it at Sam's Club, but only during the summer, and only when I haven't already bought up all the rest of their existing supply).