No Free Chalupas, So I Made Enchiladas Instead

So Wednesday night I went to the Blazers career fair.  The room was completely full and the other attendees were mostly my age - either still in college or just graduated.  The keynote speaker was from Mandalay Entertainment.  They dabble in television, film, and own several minor-league baseball teams.  He talked about the most common way to get into sports, ticket sales, and what it takes to be successful in selling tickets.  After the speech, we all had time to browse around and talk to the various companies that were there, and give them resumes.  This didn't go over so well because all the booths were crammed into a very small room.  With about 200 people, it made for a very crowded space.  I handed out my resume a few times, but there were no real prospects.  Nonetheless, it is always beneficial to here from insiders of whatever industry you want to work in.

After the career fair I went to the Blazer game, thanks to my brother who bought my mom a ticket too.  We sat in section 110, which is the closest I've ever been for the Blazers.  Below is a picture from our seats:

They didn't make it 100, which means we didn't get free Chalupas from Taco Bell.  That really bummed me, but I still had a lot of fun.  I was in the mood for Mexican still so last night I made enchiladas.  It was the first time I've ever made them and they turned out great.  I looked up several recipes online, but ended up making my own version.  Here it is:

• 1 large chicken breast, shredded
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, chopped
• 1 can condensed cream of mushroom soup
• oregano
• chili powder
• salt/pepper to taste
• 3-4 whole wheat tortillas
• shredded cheese (I used a bagged Mexican blend)

In one quart pan I sauteed the onion, garlic, and pepper together.  In another, I cooked the chicken long enough to get it shredded.  Add the chicken to the onion/pepper mix and season with spices, salt, and pepper to taste.  I let that simmer together from about 15 min.  Meanwhile, I seasoned the condensed soup with some chili powder, thinned it out with a little milk, and brought it to a short boil.  I added half of that mixture to the chicken.  Then spoon the mixture into a tortilla, wrap it, and place in oven-safe baking dish.  Once all the tortillas are stuffed and wrapped, pour the rest of the soup/sauce over the enchiladas and top with the shredded cheese.  I finally baked it at 350 degrees for about 20 min, basically until the cheese was melted.  I enjoyed, and I hope you do too.