While eating dinner last night, my husband exclaimed, “this is awesome!” Three times. I knew I had a winner on my hands. He was right. It was awesome.
Enchilada Lasagna (Serves 4)
Original Recipe: How Sweet It Is
8 corn tortillas
3 chicken boneless, skinless chicken breasts, cooked and shredded (about 10 oz)
1 teaspoon cumin
pinch of cayenne pepper
3/4 cup black beans
1/2 red pepper, chopped
1 tablespoon olive oil
1/2 sweet onion, chopped
1 10-oz can enchilada sauce
2 cups shredded cheddar jack cheese
Optional toppings: sour cream & green onions
Preheat oven to 375.
For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Sauté until soft, about 5-6 minutes. Add chicken, cumin and cayenne, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.
Spray a baking dish with non-stick spray and layer 2 tortillas down. Top with filling, and repeat until tortillas are gone. Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.
Bake for 25-30 minutes.
Breakfast this morning was toast with peanut butter and half a grapefruit.
I was debating going to spin class today because I have so much to do but was glad I didn’t skip it. When I walked into class, I was greeted by this:
Our instructor Robert, dressed as a turkey. Folks….it doesn’t get any better than that.
I went to the grocery store for, what was supposed to be the last time before Thanksgiving, only to find out they didn’t have 2 of the things I needed. I will stop by another store later. Boo.
I’ve spent the day wrapping Hanukkah gifts so far stopping only for lunch.
Turkey sandwich and Cool Ranch Doritos. I’m getting down the Thanksgiving/Hanukkah wire and tons left to do! Somehow it always gets done but I can’t help stressing about it. Wish me luck.
Are you on top of your holiday to-do list so far?