May has arrived and the busiest time of year at work is behind me. April was full of a lot of late night and working weekends. It was tiring, but totally worth it! To celebrate the relative calmness, I took today off work- woohoo three-day weekend!
I spent Friday night cleaning up the house and watching Game of Thrones- I just finished season two and it's getting so good! Saturday I headed to The Woodlands to celebrate Megan's 23rd birthday (a few days early). I always have such a great time hanging out with them! On Sunday, the Smith family took their first family photos in years! I can't wait to see how they turn out. Our color coordinated blue outfits looked pretty cute.
On Monday, I decided it was the perfect time to catch up on some recipes that I've been dying to try! It's been a while since I've made Tex-Mex, so I decided it was the perfect opportunity to make some chicken enchiladas. I used this as a base recipe, but made a few edits, like adding corn.
Chicken Enchiladas
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
2 cups shredded or roughly chopped chicken breast
1 10-14 oz. can red enchilada sauce
1/2 onion, chopped
1/2 cup corn
1 tablespoon minced garlic
1/2 teaspoon cumin
1/2 teaspoon dried cilantro
8 corn tortillas
1 cup shredded, low fat Mexican cheese
Directions
Preheat oven to 400 degrees.
In a non-stick pan, saute onion and garlic until onions are translucent (about 5-7 minutes).
Add half a can of enchilada sauce, cumin, and dried cilantro to pan and let simmer for 3-5 minutes.
Add chicken and corn, stir.
Pour a few spoonfuls of enchilada sauce into bottom of pan that you'll be cooking in. Dip corn tortillas in sauce, covering both sides before filling with chicken mixture. Line up in pan. Cover with rest of enchilada sauce and sprinkle cheese on top.
Cook for 15 minutes. Allow to cool and serve.
They turned out delicious! After lunch, Jacob told me that I needed to make enchiladas more often. He said they were pretty good, but not as good as his grandmothers'. I'll take that though considering she's got about 60-70 years experience on me.
They turned out delicious! After lunch, Jacob told me that I needed to make enchiladas more often. He said they were pretty good, but not as good as his grandmothers'. I'll take that though considering she's got about 60-70 years experience on me.
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