My husband and I are big fans of chili, especially The Perfect Chili recipe.  I could be partial since it’s a recipe that we created.     😉  That recipe makes a huge batch so it’s an awesome make-ahead meal that reheats wonderfully right out of the freezer.  Besides the obvious bowlful of chili, you can eat it in so many different ways, like on top of a hot dog or a baked potato or stirred into mac n’ cheese.  Which got me thinking…  what’s another way to enjoy chili? This baked chili has layers of pasta, delicious chili, sour cream, provolone, and mozzarella …

I don’t know about you, but I’m always looking for new dinner recipes.  My friend Julie, from This Gal Cooks, recently made some amazing Green Sauce Chicken Enchiladas.  You’ve got to check it out if you haven’t already.  In fact, she has a ton of delicious recipe ideas so I bet you end up pinning (or marking) a whole bunch of recipes. I had every intention of making Julie’s enchilada recipe, but I couldn’t find green sauce in my grocery store.  I’m sure it was there and I simply missed it or was in the wrong aisle (I hate it when that happens).  …