Back to reality and Enchiladas!

It’s my last day of break… booo! It’s gonna be hard to go back. Only 8 weeks left. Then I’ll be free!

It’s gonna start to get busy again- softball and track, plus basketball open gyms. At least it’s getting warmer! I am just so sick of this nastiness. But April showers bring May flowers, right?

The other great thing about this time- it’s baseball season!! Go Tigers! So now 3 hours of every day will be spent watching the tv. Another World Series appearance? I hope so!

Today we went to church then supported the breakfast after. They served pancakes, eggs, bacon, sausage, biscuits, the whole lot. I didn’t over eat too much like I normally do!

We ran some errands and I have softball later. Watching the Tigers right now… darn Yankees!

           

Go Michigan!! Louisville better be ready on Monday. We went and watched the game at my cousin’s after having dinner-

Chicken Black Bean Enchiladas

(adapted from The Garden Grazer)

Ingredients

1 chicken breast, cooked and chopped

10 oz can of enchilada sauce (we used green chile)

15 oz can of black beans, rinsed and drained

15 oz can of corn

6 oz spinach

1/3 cup cilantro

2 tsp chili powder

2 cups cheese (we used taco blend)

8 whole wheat tortillas

Directions

Preheat oven to 375

Spray bottom of 9×13 pan then lightly cover the bottom with sauce

Saute spinach with olive oil until slightly wilted

In a large bowl combine chicken, black beans, spinach, corn, 1.5 cups cheese and spices

Fill tortillas with mixture

Place rolled tortillas in pan. Leave ends open and seal with a toothpick

Pour remaining sauce over tortillas and sprinkle the rest of the cheese on top

Bake for 20 minutes

Enjoy!

 

We definitely made way too much. I hardly finished 2 and mom had 1. They are super filling. Next time I’d say a half batch! They were a bit spicy for my taste, but mom loved them. Taking one for lunch tomorrow!

How was everyone’s weekend?

Got any exciting plans this week?