I just picked a friend of mine up from the Tampa Airport. He's been gone for 5 weeks on an instrumentation job at a refinery. I told him I'd pick him up at the baggage claim and we'd go kill a couple of beers at a local strip club.
His plane arrives and I'm waiting for him on carousel 3. Here he comes with a white cane, dark sunglasses and this hot airline stewardess helping him navigate the crowd.
The SOB had started faking blindness in Venezuela... apparently just for kicks. The airline stuck him in first class, and waited on him hand and foot. With a constant escort, he ended up not being able to drop the act all the way through two plane transfers and customs... the stewardess caught on when I grabbed my truck and he climbed into the drivers seat. This proved to be a great gag at the strip club though... apparently stripper sparkles are a cure for blindness.
SPICY CHICKEN AND SPINACH ENCHILADAS
3 c. cubed cooked chicken
1 1/4 c. mild picante sauce
1/2 c. chopped green onion
1/2 c. chopped red bell pepper
2 (8 oz.) cans tomato sauce
12 oz. shredded cheddar cheese (3 c.)
9 oz. pkg. chopped frozen spinach, thawed and drained
4 1/4 oz. can chopped ripe olives, drained
4 oz. can chopped green chilies, drained
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
10 (8 inch) flour tortillas
Shredded lettuce
Chopped fresh tomatoes
Sliced green onions
Sour cream
In 4-quart saucepan, combine chicken, 3/4 cup picante sauce, green onions, red pepper, 1 can tomato sauce, 1 1/2 cups cheese, spinach, olives, chilies, garlic, salt, and pepper. Mix well. Simmer uncovered over medium low heat 20 minutes, stirring occasionally. Heat oven to 350 degrees. Grease a 13 x 9 inch pan. From remaining can of tomato sauce, spoon 2 tablespoons evenly over bottom of greased pan. Spoon half cup of chicken mixture down center of each tortilla. Roll up; place seam side down over sauce in one row down center of pan.
In small bowl combine remaining tomato sauce and remaining picante sauce; mix well. Pour mixture evenly over enchiladas. Sprinkle remaining cheese over top. Bake for 20-30 minutes or until heated. Let stand 5 minutes. Garnish with fresh chopped tomatoes, shredded lettuce, sliced green onions, and sour cream. Serves 10.
Originally posted by cashthetrashWhat time is dinner Cash?
SPICY CHICKEN AND SPINACH ENCHILADAS
3 c. cubed cooked chicken
1 1/4 c. mild picante sauce
1/2 c. chopped green onion
1/2 c. chopped red bell pepper
2 (8 oz.) cans tomato sauce
12 oz. shredded cheddar cheese (3 c.)
9 oz. pkg. chopped frozen spinach, thawed and drained
4 1/4 oz. can chopped ripe olives, drained
4 oz. can chopped green chilie ...[text shortened]... h with fresh chopped tomatoes, shredded lettuce, sliced green onions, and sour cream. Serves 10.
Originally posted by Hand of HecateThis story is neither funny nor interesting. Your friend sounds like a real prick.
I just picked a friend of mine up from the Tampa Airport. He's been gone for 5 weeks on an instrumentation job at a refinery. I told him I'd pick him up at the baggage claim and we'd go kill a couple of beers at a local strip club.
His plane arrives and I'm waiting for him on carousel 3. Here he comes with a white cane, dark sunglasses and this ...[text shortened]... great gag at the strip club though... apparently stripper sparkles are a cure for blindness.