Heather, Lea, Melanie, Paige, Jen, Chelsey, Me, Courtney, and Stacey. (Ann Marie hosted and she isn't in the picture... Sorry!) We played Rock Band. It was a blast!

Recipe for Chili's Enchilada Soup:
Ingredients:
1 TBS vegetable oil 1 lb of chicken breasts 1/2 c. diced onion
1 clove garlic, pressed 2 14.5 oz cans chicken broth 1 1/4 c. masa harina
3 c. water 1 10 oz can enchilada sauce 16 ounces Velveeta
1 tsp salt 3/4 tsp chili powder 1/2 tsp cumin
Directions:
1. Add vegetable oil to large pot over medium heat. Add chicken and brown 4-5 minutes per side.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes or until onions bgin to become translucent. Add chicken broth.
3. Combine Masa Harina with 2 cups of water in medium bowl and whisk until blended. Add Masa mixture to pot with onions, garlis, and broth.
4. Add 1 cup of water, enchilada sauce, cheese, and spice and brin to a boil.
5. Shred chicken into small pieces and add it to pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Garnish soup with cheese, pico de gallo, avocado, and tortilla strips.
(I usually cook my chicken in the crock pot all day, then shred it. It tastes good and is way easier, plus I worried about uncooked chicken. Enjoy!)